(Recipe) Sweet Potato Rice with White and Haiga Rice Blend

Sweet potatoes are a classic autumn flavor in Japan. This recipe combines white rice with haiga rice for a nutrient-packed dish. All ingredients but sweet potatoes are available at Maido!

Ingredients (2-3 servings):

1 cup of white rice

1 cup of haiga rice

150 g of sweet potato

1½ tbs of cooking sake

1 tsp of salt

Black sesame seeds as garnish

Nishiki White Rice (left)

Nishiki Haiga Rice (right)

Morita Organic Cooking Sake (left)

Morita Cooking Sake (center)

Kikkoman Cooking Sake (right)

Hakata no Shio Sea Salt (left)

Aranami Cooking Salt, Saredo Shio Seaweed Salt (right)

Directions:

1. Wash the sweet potato thoroughly. Cut into bite-sized pieces with the skin on.

2. Combine the white rice and haiga rice in a rice cooker pot. Gently rinse 1-2 times to avoid removing the haiga germ.

3. Add the sweet potato pieces, cooking sake, and salt to the rice mixture. Add water to the 2.5 cup line and cook.

4. Once cooked, let steam for about 10 minutes. Fluff the rice with a rice paddle, cutting through it to separate the grains.

5. Place in a bowl and sprinkle with black sesame seeds. Enjoy!

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