Japanese Mirin Sweet Potato Rice

Name: Japanese Mirin Sweet Potato Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1½ cups (300 g) short-grain white rice (Japanese or sushi rice), rinsed under cold water until water runs mostly clear; 1 medium (280 g) medium sweet potato (about 10 oz / 280 g), peeled and cut into ¾-inch (2 cm) cubes; 1¾ cups (420 ml) water; 3 tablespoons (45 ml) mirin (sweet rice wine); 2 tablespoons (30 ml) soy sauce; 1 tablespoon (8 g) fresh ginger, peeled and thinly sliced; ¼ teaspoon (1½ g) salt; dashi stock (or water), see water measurement above; substitute dashi for water if available (optional); 1 tablespoon (9 g) white sesame seeds, toasted, for garnish (optional); 1 stalk (20 g) scallion (green onion), thinly sliced on the bias, for garnish (optional)

From the MyKitchenBank Kitchen

A glossy, slightly sweet Japanese-style rice pilaf made with short-grain rice, roasted cubes of sweet potato, and a delicate glaze of mirin, soy sauce, and fresh ginger. The mirin caramelizes gently as the rice cooks, creating a subtle umami sweetness that complements the tender potato without being cloying. Perfect as a side dish or light meal with grilled fish or pickled vegetables.

Prep: 15 min
Cook: 35 min
Wait: 10 min
Total: 1 hr
Makes: 4 servings (about 3½ cups cooked rice)

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Ingredients

4 servings

1½ cups (300 g) short-grain white rice (Japanese or sushi rice), rinsed under cold water until water runs mostly clear
1 medium (280 g) medium sweet potato (about 10 oz / 280 g), peeled and cut into ¾-inch (2 cm) cubes
1¾ cups (420 ml) water
3 tablespoons (45 ml) mirin (sweet rice wine)
2 tablespoons (30 ml) soy sauce
1 tablespoon (8 g) fresh ginger, peeled and thinly sliced
¼ teaspoon (1.5 g) salt
dashi stock (or water), see water measurement above; substitute dashi for water if available (optional)
1 tablespoon (9 g) white sesame seeds, toasted, for garnish (optional)
1 stalk (20 g) scallion (green onion), thinly sliced on the bias, for garnish (optional)

Equipment (6)

Medium saucepan with lid (2- to 3-quart / 2- to 3-liter capacity)
Fine-mesh strainer
Vegetable peeler
Sharp knife
Wooden spoon or rice paddle
Measuring cups and spoons

Steps

Before you start

Rinse short-grain rice under cold water until water runs mostly clear to remove excess starch
Peel and cut sweet potato into ¾-inch (2 cm) cubes
Measure all liquid and seasonings ahead so you're ready to add them quickly

1
Toast rice lightly
- Place the rinsed rice in a medium saucepan (2- to 3-quart / 2- to 3-liter) and cook over medium heat, stirring frequently with a wooden spoon, for 1 to 2 minutes.
- The rice should smell fragrant and grains will begin to look slightly opaque.
- This step enhances the rice's natural flavor and helps each grain cook separately.
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Ready when: Rice smells fragrant and grains look slightly opaque
Tip: Do not let the rice brown; it should remain white or very pale.
2
Add sweet potato and liquid
- Pour in the water (or dashi if using) and add the mirin, soy sauce, salt, and ginger slices.
- Stir well to combine.
- Add the sweet potato cubes and gently fold them in so they're distributed throughout the rice.
- The mixture should come to a simmer.
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Ready when: Mixture begins to simmer with gentle bubbles at the surface
Tip: Ginger slices will infuse the rice during cooking; they can be left in or removed after cooking, depending on preference.
3
Bring to boil, then reduce heat
- Increase heat to medium-high and bring the mixture to a gentle boil.
- Once boiling, immediately reduce heat to low, cover the saucepan with a tight-fitting lid, and do not lift the lid during cooking.
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Ready when: Rice is tender and has absorbed all liquid; no water remains at bottom of pan
Tip: Do not peek or stir; lifting the lid releases steam needed for even cooking and can result in unevenly cooked rice.
4
Rest and finish
- Remove from heat but keep the lid on for 10 minutes.
- This resting period allows the rice to finish steaming gently and allows the mirin glaze to set into a light sheen on the grains.
- After resting, fluff the rice gently with a wooden spoon or rice paddle, breaking up any clumps.
- Remove ginger slices if desired (or leave them for extra flavor).
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Ready when: Rice is fluffy, glossy, and grains separate easily; sweet potato is fork-tender
Tip: Fluff gently to avoid breaking the tender sweet potato cubes.
5
Garnish and serve
- Transfer the rice to a serving bowl or dish.
- Sprinkle with toasted sesame seeds and sliced scallion if desired.
- Serve warm as a side dish with grilled fish, chicken, or vegetables, or enjoy on its own.
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Tip: Toasting sesame seeds for 1 to 2 minutes in a dry skillet brings out their nutty flavor.

Good to know

Tips

Rinsing the rice removes excess starch, preventing a gummy texture. Use a fine-mesh strainer and rinse until the water runs mostly clear (about 2 to 3 rinses).
Cut sweet potato cubes uniformly (about ¾ inch / 2 cm) so they cook evenly with the rice. Smaller pieces may fall apart; larger pieces may not cook through.
For a deeper umami flavor, use homemade or quality instant dashi stock instead of plain water. Kombu or bonito dashi are traditional choices.
This dish is best served warm or at room temperature on the day it is made. Leftover rice can be repurposed into fried rice or mixed into salads.

Storage & reheating

Store cooled rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave (cover with a damp paper towel to restore moisture) or in a saucepan over low heat with a splash of water. Do not freeze, as the texture of cooked rice becomes mealy after thawing.

Substitutions

dashi stock (or water) → Kombu-based dashi stock or instant dashi powder mixed with water. Dashi adds deeper umami; use it if available. If using instant dashi powder, follow package directions and substitute for the water amount.
mirin (sweet rice wine) → 1½ tablespoons (22 ml) honey or light brown sugar mixed with 1½ tablespoons (22 ml) water. Honey or sugar will provide sweetness but lack mirin's subtle fermented depth. Stir well to dissolve before adding.
medium sweet potato (about 10 oz / 280 g) → Kabocha squash or regular potatoes (cut into slightly smaller cubes for even cooking). Kabocha offers a similar sweet earthiness; potatoes are less sweet but still delicious. Potato cubes may need an extra 2 to 3 minutes to become tender.
fresh ginger → ¼ teaspoon (1 g) ground ginger or ½ teaspoon (1 g) ginger paste. Ground ginger is more concentrated and less fresh-tasting; use sparingly. Ginger paste offers better flavor than powder.