Autumn, a time of harvest, is the best season to enjoy ‘takikomi gohan’ (seasoned rice with vegetables / fish / meat). This sweet potato rice is one of the simplest takikomi gohan that is easy to cook and tastes comforting.
When I was small, adults told me that sweet potato rice (but not like this, I imagine) was something people had to eat during the war. I always remember their story when I cook it to realize how blessed we are today.
Simply add 2 rice measuring cups (300g) of japonica rice, 5 cm of dried kelp, diced sweet potato, 2 tbsp of soy sauce, 1 tbsp of sake and water. Then cook the same as plain rice. Sprinkle sesame seeds and salt before serving.