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Cooked rice with pumpkin and sweet potatoes

Prep time1 hour
Cook time1 hour
Total time2 hours
Cuisine: Japanese
Author: Yuko Asano@Kuracooking
Cost: 500yen

Ingredient

  • 3 cups Rice
  • 3 cups Kelp broth
  • 100 g Sweet potato
  • 100 g Pumpkin
  • 1 pc Shimeji mushrooms
  • 1 piece Deep-fried tofu
  • 1 tbsp Sake
  • 2 tbsp Soy sauce
  • 2 tbsp Mirin (sweet cooking rice wine)
  • 1 pinch Salt
  • no taste Black sesame seeds
  • a lot Love

Instructions

  • Wash rice 1.5 hours before cooking and soak in kelp broth.
  • Cut sweet potato and pumpkin into bite-sized pieces.
  • Cut shimeji mushrooms into pieces.
  • Cut fried tofu into small pieces.
  • Pour off a little of the broth from 1, add sake,soy sauce, mirin, and salt, and adjust the water.
  • Add 2, 3, and 4 to 5, and cook.
  • Serve in bowls and sprinkle with black sesame seeds.

Notes

*The sweetness of sweet potato and pumpkin can be felt in this autumn rice.
©2021 Yuko Asano