Sweet potato onigiri and Miso soup
Rice ball made of rice and sweet potato and miso soup made of sweet potato and vegies of your choice.
Equipment
- Strainer
- Rice cooker
- Rice paddle to mix rice when it's done. You can use normal spatula or spoon.
- cutting board
- kitchen knife
- Small pot
- Lid
- ladle
- measurement cup
- tbsp
- chopsticks
Ingredients
Sweet Potato Rice
- 100 g Sweet potato about 1 small potato
- 1 cup Rice
- 1.5 cup Water
- 1 tbsp Sake
- 1 tbsp Soy sauce
- Black sesame seeds optional
Sweet Potato and Vegetable Miso Soup
- 5~7 g Dried shiitake mushrooms 2 to 3 pieces of whole dried mushroom, or 1/4 cup of sliced dried mushroom
- 5~7 g Kombu(Dried kelp) about 2inch x 4inch
- 2 tbsp Miso
- 100 g Sweet potato about 1 small potato
- 1 Carrot
- 4 leaves Cabbage
- 1 tbs Ginger(minced)
- 1 Green onions for garnish
- Please feel free to add any vegies you like or you have in your fridge
Instructions
Making Sweet Potato Rice
- Wash the rice. Measure 1 cup of rice and place it in a sieve. Rinse under running water.
- Drain the water and put the rice in a rice cooker. Add 1.5 cups of water, sake, and soy sauce (1 tablespoon each). Let it soak for at least 30 minutes.
- Wash the sweet potato well. Peel it and cut it into bite-sized pieces. Place the sweet potato on top of the rice.
- After 30 minutes of soaking, turn on the rice cooker and cook the rice.
- Once cooked, mix the rice with a rice paddle and let it steam for 10 minutes with the lid on.
Making Miso Soup
- First, make the dashi (soup stock) with kombu and shiitake mushrooms. Put 2 .5cups of water, shiitake mushrooms, and kombu in a pot and simmer about for 3 minutes. Please stop heating before it comes to a boil. Let it sit after heating.
- Mean while, wash and peel the sweet potato, carrot, and cabbage. Cut them into bite-sized pieces. Mince the ginger.
- Before adding the vegetables to the pot, remove the kombu and shiitake mushrooms. Personally, I leave them in because both shiitake mushrooms and kombu are packed with beneficial nutrients.
- Add the carrot, sweet potato, cabbage, and ginger to the pot. Simmer over low to medium heat until the sweet potato is tender.
- Once the sweet potato is cooked, turn off the heat and dissolve 2 tablespoons of miso into the soup.
Serving
- Shape the sweet potato rice into rice balls.
- Pour the miso soup into bowls and garnish with green onions.
Storage
- If you have leftovers, please consume them within two days when stored in the refrigerator. You can make a lot of onigiri and freeze them. When you’re ready to eat, just heat them in the microwave for about 1 to 2 minutes.