A couple of weeks ago I picked up three cooking magazines at the local bookstore, カラダ温めレシピ (recipes to warm you up), Esse Special edition of their most popular bentos and 楽々スープジャーレシピ (thermos recipes). Now I have tons of ideas for lunches. I found the thermos recipe book the most interesting, conceptually. Almost everything is cooked in the microwave but I can easily make everything on the stove.
This recipe is the second one I tried from the warming recipes magazine. The first one I tried was carrot and ginger rice and none of us liked it. This one, on the other had, was delicious. I used orange fleshed yams (annouimo 安納芋 あんのういも) instead of sweet potato and I don’t think I can go back to regular sweet potatoes. The yams were so smooth.
Goma shio is a mixture of salt and black sesame and is a common rice topping. To mix, use one part salt to ten parts black sesame seeds, by volume.
Sweet Potato and Black Rice Takikomi Gohan
From Sakura Mook 23 (カラダ温めレシピ)
1/2 sweet potato (I used about 70 grams)
1 cup uncooked rice
1 tablespoon black rice
1/3 teaspoon salt
goma shio for topping
Wash the rice, add the appropriate amount of water and let sit for at least thirty minutes. Chop, but don’t peel, the sweet potato into small cubes and soak in water for about fifteen minutes. Drain and rinse the sweet potato and it and the salt to the rice. Give it a quick stir and then put it in the rice cooker and cook on the regular white rice setting. I haven’t tried the quick setting but it is probably okay if you are in a pinch for time. If you don’t have a rice cooker, cook it the same way you would rice. Serve topped with goma shio.
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