Sweet Potato Onigiri

Name: Sweet Potato Onigiri
Yield: Makes 4
Cuisine: Japanese
Ingredients: Japanese soy sauce (shoyu) 1 Tbsp; Japanese soy sauce (shoyu) 1 Tbsp; Sweet potato 160 g (5⅔ oz), washed, peeled and cut into 1-cm (½-in) cubes, then soaked in water for 20 minutes; Sweet potato 160 g (5⅔ oz), washed, peeled and cut into 1-cm (½-in) cubes, then soaked in water for 20 minutes; Butter 10 g (⅓ oz); Toasted black sesame seeds 1 Tbsp; Salt 1 tsp; Sake 1 Tbsp; Washed Japanese short grain rice 400 ml (13½ oz); Water 400 ml (13½ fl oz)

Preparation info

Makes
4

Difficulty
Easy

Appears in

Onigiri

By Sanae Inada

Published 2018

About

At my elementary school, each class had its own sweet-potato farm. It was hard work taking care of the farm but we had great fun harvesting and cooking the sweet potatoes every autumn. This was one of the dishes we prepared after the harvest. When I eat this sweet potato onigiri, the memory of my fun schooldays comes rushing back to me.

Ingredients

Washed Japanese short grain rice 400 ml (13½ oz)
Water 400 ml</

Asia
Japan
Snack
Autumn
Breakfast
Summer
Vegetarian

Method

Put rice, water, drained sweet potato, soy sauce, sake and salt into a rice cooker and cook according to the instructions on the rice cooker.
When the rice is cooked, add black sesame seeds and butter. Mix well.
Place cling wrap in a rice bowl and scoop one-quarter of the rice into the bowl. Pull out rice together with cling wrap and mould rice into