Sweet Potato Butter Soy Sauce Rice with Maitake Mushroom and Tofu Miso Soup
A fluffy and fragrant autumn mixed rice dish made simply by placing a whole sweet potato into the rice cooker. The richness of butter soy sauce pairs exquisitely with the natural sweetness of the sweet potato, and it can be enjoyed alongside a miso soup packed with the umami of maitake mushrooms and tofu.
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🍳 Cooking Flow
[Sweet Potato Rice] Combine seasonings and water with rinsed rice, place the whole sweet potato (with ends trimmed) on top, and cook. → [Miso Soup] Boil water, dashi powder, and maitake mushrooms in a pot, add green onions and tofu, heat through, then turn off the heat and whisk in the miso. → [Sweet Potato Rice] Break up the cooked sweet potato, add butter, mix well, and top with black sesame seeds.
Cooking Steps
Brief Cooking Order
[Sweet Potato Rice] Combine seasonings and water with rinsed rice, place the whole sweet potato (with ends trimmed) on top, and cook. → [Miso Soup] Boil water, dashi powder, and maitake mushrooms in a pot, add green onions and tofu, heat through, then turn off the heat and whisk in the miso. → [Sweet Potato Rice] Break up the cooked sweet potato, add butter, mix well, and top with black sesame seeds.
Introduction
A fluffy and fragrant autumn mixed rice dish made simply by placing a whole sweet potato into the rice cooker. The richness of butter soy sauce pairs exquisitely with the natural sweetness of the sweet potato, and it can be enjoyed alongside a miso soup packed with the umami of maitake mushrooms and tofu.
Step 1
[Sweet Potato Rice] Rinse the rice and place it in the rice cooker pot, then add the soy sauce, mirin, sake, and dashi powder and mix well.
Step 2
[Sweet Potato Rice] Pour water into the rice cooker pot up to the 2-cup line and stir lightly.
Step 3
[Sweet Potato Rice] Wash the sweet potato, trim off both ends, place it whole on top of the rice, and start the regular cooking cycle (or 'mixed rice' mode).
Step 4
[Miso Soup] While the rice is cooking, thinly slice the green onion diagonally, tear the maitake mushrooms into bite-sized pieces, and cut the silken tofu into cubes.
Step 5
[Miso Soup] In a pot, combine 400ml water, 1/2 tsp dashi powder, and the maitake mushrooms; place over medium heat and bring to a boil.
Ingredients List
Important Notes
💡 After adding the seasonings, mix thoroughly before adding water to prevent uneven flavor.
💡 Choose a sweet potato that isn't too thick (approx. 300g is ideal) so it cooks through evenly. If it doesn't fit in the rice cooker, cut it in half before adding.
⚠️ If the center of the sweet potato is still hard after cooking, remove just that portion, wrap it in plastic wrap, and reheat in the microwave (600W for approx. 2 minutes), or let it sit in the rice cooker on 'Keep Warm' for 30 minutes to 1 hour to soften.
💡 By adding the maitake mushrooms to cold water and bringing them to a boil, you extract a rich umami flavor and dashi.
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