“Marujyu Okowa” (sweet potato and glutinous rice boiled together)

Point

Since UNILLOY pot is excellent in the thermal storage effect and the keeping-warm effect, it is the best also for cooking glutinous rice. Glutinous rice is cooked immediately after washing not soak in water, so it finished crisply and plump.

Ingredient

Sweet potato (narrowing)

200g

Glutinous rice

300g

Water

350cc

Sake

2 tablespoons

Salt

1/2 teaspoon

Black sesame

as appropriate

• 1

  Whole sweet potato cut in about 7mm round slices and washed with running water to remove bitter taste. (If it washed until water become transparent, surface starch removed. So it will be finished in beautiful yellow color.)

• 2

  Glutinous rice washed and drained up immediately to cut off moisture well. Put into UNILLOY 22cm casserole, add water and the seasoning and mixed.

• 3

  Cut off ①’s moisture and put on ② immediately without soaking in water.

• 4

  Heat over medium fire, and boil well until steam rise up actively.

• 5

  Turn low heat and cook for 15 minutes and steam for 10 minutes.

• 6

  After steamed, only the sweet potato taken out and stir greatly from the bottom of pot with wet rice paddle.

• 7

  Rice placed on a vessel, put sweet potato and sprinkle black sesame to your liking.

このレシピのカテゴリー

• Tomoko Okada

Tomoko Okada – Profile

Born in Sanjo-city Niigata in 1971. Since 1998, presides over the small cooking class of salon style "LA CUILLERE TOMO" in Sanjo-city. She is introducing the cuisine of various genres such as French, Italian, Japanese and Chinese in easy-to-understand home cooking, using seasonal ingredients that was able to take in Tsubame Sanjo region. Also has many fans of gorgeous table coordination of the four seasons.