Japanese Sweet Potato and Rice Shojin Ryori
Delight in the simple elegance of Japanese Sweet Potato and Rice Shojin Ryori, a nourishing vegan dish deeply rooted in Buddhist temple cuisine. This wholesome recipe combines tender cubes of Japanese sweet potatoes with perfectly steamed short-grain white rice, creating a balance of natural sweetness and delicate flavors. A fragrant seasoning blend of soy sauce, mirin, and sesame oil elevates the dish, while a sprinkle of scallions and optional toasted sesame seeds adds a delightful crunch. With minimal ingredients and an uncomplicated cooking process, this comforting meal embodies the Shojin Ryori philosophy of mindful simplicity. Perfect as a standalone dish or paired with other plant-based sides, it’s a delicious way to embrace healthy, Japanese-inspired cooking.
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Recipe Information
Ingredients
- 2 medium-sized Japanese sweet potatoes
- 2 cups Short-grain white rice (Japanese or sushi rice)
- 2.5 cups Water
- 1 tablespoon Soy sauce
- 1 tablespoon Mirin
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 2 stalks Scallions (green onions), finely sliced
- 1 tablespoon Toasted sesame seeds (optional)
Instructions
Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch. Drain and let the rice sit for 10 minutes in a strainer.
Peel the Japanese sweet potatoes if desired (the skin is edible but optional) and cut them into small bite-sized cubes.
In a medium-sized pot or rice cooker, combine the rinsed rice and 2.5 cups of water. Place the sweet potato cubes on top of the rice (do not stir).
If using a rice cooker, cook the rice and sweet potatoes according to the rice cooker’s instructions. If using a pot, cover with a lid, bring to a simmer over medium heat, then reduce to low heat and cook for 15 minutes. Turn off the heat and let it steam, covered, for another 10 minutes.
While the rice is cooking, prepare the seasoning by mixing soy sauce, mirin, sesame oil, and salt in a small bowl.
Once the rice and sweet potatoes are done, gently fluff the rice and mix the sweet potatoes in without mashing them.
Drizzle the soy sauce mixture over the rice and sweet potatoes, then gently toss to combine.
Serve warm, topped with sliced scallions and toasted sesame seeds, if desired. This dish can be enjoyed as-is or alongside other Shojin Ryori side dishes.
Nutrition Facts
Calories |
979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1894 mg | 82% | |
| Total Carbohydrate | 179.9 g | 65% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 20.1 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1186 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
