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.
- Yield: 4
- 13½ oz (400 ml) Washed Japanese short grain rice
- 13½ fl oz (400 ml) Water
- 50.66 oz Sweet potato, washed peeled and cut into 1 cm (½-in) cubes, then soaked in water for 20 minutes
- 1 tbsp Japanese soy sauce (shoyu)
- 1 tbsp Sake
- 1 tsp Salt
- 1 tbsp Toasted black sesame seeds
- 1.33 oz (10 g) Butter
- 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 120 g (4¼ oz) of the rice into bowl. Pull out rice together with cling wrap and mould rice into your preferred shape. Repeat with the remaining ingredients.