Buttered Rice with Whole Sweet Potato

Buttered Rice with Whole Sweet Potato

Ingredients (3-4 servings)

1 sweet potato (approx. 220 g) 
2 cups of  rice (300 g)
430 ml of water
2 tablespoons of sake (cooking sake)
1/2 teaspoon of salt
20 g of butter


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

2.  Place the rice in a bowl and wash it  several times, changing the water each time, then drain off the excess water.

3. In a carbon pot, combine the rice from step 2, water, sake, and salt. Mix them gently, then place the sweet potato from step 1 on top and cover with a lid.

Bring it to a boil over high heat, then simmer over medium heat for 5 minutes, followed by low-medium heat for 10 minutes. Turn off the heat and let it steam for 15 minutes.

5. Cut the butter into small pieces and place them on top of the rice. Using a rice paddle, gently mix the rice while loosening the sweet potato, ensuring everything is mixed well and fluffy.



    The far infrared effects of the carbon pot effect result in a sweet and tender sweet potato. Peeling some parts of the sweet potato makes it easier to loosen and mix using a rice paddle.

    *Note: It is recommended to use sweet potatoes that are approximately 17cm in length and 4-5cm in diameter as larger ones may take longer to cook through.

    Seiichi Horio 


    After serving as chef at a French restaurant, Seiichi Horio established HORIO COOKING
    FACTORY in 1993. Horio teaches cooking
    classes in many regions in addition to having
    diverse roles such as menu development for
    the dining industry or food coordination for
    media and advertising.

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