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.

Ingredients (3-4 servings)

  • 1 sweet potato (approx. 220 g)

  • 300g (2 go) rice

  • 430 ml water

  • 2 tablespoons sake

  • 1/2 teaspoon salt

  • 20 g butter



  1. Peel sweet potato skin unevenly (leaving some skin) and soak in water.

  2. Put rice in a bowl and wash several times with water.

  3. Drain rice and put in carbon pot. Add 430 ml water, sake and salt and mix. Put the sweet potato on top.

  4. 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.

  5. Top with butter and mix everything while cutting the sweet potato with a rice scoop.


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