• 300g rice • 1 Japanese sweet potato/yam • 1 piece kombu kelp • 1/2 tsp salt • black sesame seeds for topping
Add rice to a bowl or strainer with plenty of cold water and wash until the water becomes cloudy. Drain and repeat this procedure 3-4 times, until the water stops turning cloudy. Drain once more and set aside.
Wash all traces of dirt off the sweet potato and cut into 1cm slices, leaving the skin on.
In a medium saucepan, combine the washed rice, salt, kombu kelp, and 400ml water. When everything is combined and the rice has sunk to the bottom of the saucepan, lay the sweet potato slices evenly along the top.
Add the lid to the saucepan and leave over a medium heat. When you start to see steam coming seeping out of the sides, turn the heat to low and allow the rice to simmer for 10-11 minutes. Remove saucepan from heat and allow to sit for a further 20 minutes. Do not remove the lid.
After 20 minutes, remove the lid, stir through, and serve with a sprinkling of black sesame seeds on top.