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.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Peel the Japanese sweet potatoes if desired (the skin is edible but optional) and cut them into small bite-sized cubes.

Step 3

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).

Step 4

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.

Step 5

While the rice is cooking, prepare the seasoning by mixing soy sauce, mirin, sesame oil, and salt in a small bowl.

Step 6

Once the rice and sweet potatoes are done, gently fluff the rice and mix the sweet potatoes in without mashing them.

Step 7

Drizzle the soy sauce mixture over the rice and sweet potatoes, then gently toss to combine.

Step 8

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

Serving size	(1346.9g)

Amount per serving	% Daily Value*
Calories	978.6

Total Fat 19.5g	0%
Saturated Fat 2.6g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 1894.0mg	0%
Total Carbohydrate 179.9g	0%
Dietary Fiber 11.2g	0%
Total Sugars 20.1g
Protein 17.2g	0%

Vitamin D 0IU	0%
Calcium 214.8mg	0%
Iron 4.1mg	0%
Potassium 1186.3mg	0%

*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.

Source of Calories

Fat: 18.2%

Protein: 7.1%

Carbs: 74.7%