Satsumaimo (sweet potatoes) are in season at the moment. Usually we make a sweet dish called daigaku imo from the starchy sweet potatoes. Looking to spice up our donabe of white rice with something new I cooked the sweet potato with the rice. A nice change-up when topped with some toasted sesame seeds.
Using this recipe for cooking rice (from Iron Chef Kimio Nonaga of Nihonbashi Yukari), simply add some salt to the rice pot. For the sweet potatoes, wash carefully (but leave the skins on), cut into slices, about 1/2 inch, and let rest in a pot of water to rid it of its excess starch.
Add the sweet potatoes to the rice pot and cook as you would cook white rice normally. No need to add extra water. Just use the amount based on Nonaga-san's recipe in the link above.
When serving top with toasted sesame seeds.
