HOMERecipesAutumn FeastsSpecial FeatureSweet Potato and Tuna Rice

Sweet potato and tuna rice cooked

When cooking rice, soak the rice in fresh water as much as possible before cooking. This will result in a fluffy, flavorful rice cooked in the rice.
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Japanese food

Rice dishes

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

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Cooking time: 10 minutes

Excluding flooding and cooking time

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How to make it

Cut the sweet potato into 1cm cubes while still in the skin and soak them in water for about 10 minutes. Soak the rice in water for about 30 minutes and drain.

Combine rice and sweet potatoes in a rice cooker and add canned tuna (with the juice), light soy sauce, and salt. Pour bonito soup stock to the remaining 2 go, mix and cook the rice.

Once cooked, stir well and serve in a bowl to finish.

Ingredients for 4 people

Sweet potatoes

150g
Rice

2 go
Canned tuna

1 can
Light soy sauce

1 tablespoon
salt

2g
Bonito dashi

Appropriate amount

[PR]

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