Buttered Rice with Whole Sweet Potato
Chef’s Notes
The far infrared effects of the carbon pot gives the sweet potato a sweet finish. Peeling some parts of the sweet potato makes it easier to break apart.
*It is difficult for the heat to pass through large sweet potatoes, so please use potatoes that are less than 17 cm long with a diameter of 4-5 cm.
Directions
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Peel sweet potato skin unevenly (leaving some skin) and soak in water.
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Put rice in a bowl and wash several times with water.
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Drain rice and put in carbon pot. Add 430 ml water, sake and salt and mix. Put the sweet potato on top.
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Turn the heat on high, lower the heat to medium heat when it boils and cook for 5 minutes. Lower the heat to medium-low heat and cook for 8 more minutes. Turn the heat off and let sit for 15 minutes.
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Top with butter and mix everything while cutting the sweet potato with a rice scoop.
Ingredients (3-4 servings)
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1 sweet potato (approx. 220 g)
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300g (2 go) rice
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430 ml water
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2 tablespoons sake
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1/2 teaspoon salt
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20 g butter
Recipe
Roast Beef
Rice
