SATSUMA IMO (SWEET POTATO)
RICE WITH BLACK SESAME SEEDS
A RECIPE FROM MUTSUKO SOMA
In the Tokugawa era (1600-1868), rice was not just
an edible foodstuff. It was also the tax base of the
ruling military government. People paid taxes in
rice (and sometimes cash and soy), and used rice
as an immensely marketable “currency” they could
parlay into other goods.
Total Time: 1 hour
Makes: 4 servings
• 2 ¼ cups water,
• 2 cups short-grain rice, 8 oz
• Satsuma-imo or sweet potato,
• 2 tbsp butter
• 4 inches konbu seaweed
• 1 tbsp mirin,
• 2 tbsp sake,
• ½ tsp salt, roasted
• sesame seeds and fleur de sel
1. Wash the rice.
2. Place the rice in the rice cooker; add the water. Let the
rice rest for 30 minutes.
3. While the rice is sitting, dice the Satsuma imo or sweet
potatoes into ½-inch pieces. Sauté in butter until potatoes are
4. Add the sake, mirin, salt, Satsuma imo and konbu. Follow
rice cooker manufacturer’s instructions for cooking white rice.
5. When the rice is done, remove the konbu. Gently toss the
rice, being careful not to break up the Satsuma-imo.
6. Serve in individual bowls and garnish with toasted black sesame
seeds and fleur de sel.