Recipe: Satsumaimo no nimono (sweet potato with pork belly and ginger sauce)
‘Tis harvest season, and what better way to welcome autumn than with satsumaimo?
Satsumaimo (sweet potatoes) have a pink skin and a creamy texture similar to yams. They’re a popular ingredient in Japanese cooking, particularly during the autumn months.
Here, the sweet potato is cooked with pork and ginger. I recommend you serve this together with other dishes and share it out at the dining table.
Ingredients (serves 2)
- 300 – 350 g sweet potato
- 70 g thinly sliced pork belly
- 10 – 15 g (or 1 clove) ginger
- 1 tablespoon vegetable oil
- 1 tablespoon sugar
- 1 tablespoon sake
- 2 tablespoons soy sauce
- 150 ml water
Wash the sweet potato and slice into 1.5 cm thick pieces. Place in a bowl of water for 20 – 30 minutes to remove any astringency.
Peel the ginger and slice thinly.
Pour 1 tablespoon of vegetable oil into a large pot on a low heat and and sauté the ginger. Once it begins to smell, add the thinly sliced pork belly and turn the heat up to medium. Braise the pork so that the fat begins to coat the base of the pot.
Now strain the sweet potato and use a paper towel to take off any excess water. Add the potato to the pot.
Mix with the pork so that the potato is fully coated by the oil. Sauté for approximately 5 minutes. Don’T worry if at this stage the potatoes look oily – that will change when the next set of ingredients are added.
Next, add the sugar, sake, soy sauce and water (in that order). The sauce should now almost cover the ingredients.
Place an otoshibuta (a drop lid made from paper – see the photos to the left) over the ingredients and simmer on a low to medium heat for 15 – 20 minutes.
If the sweet potato is soft (use a skewer) the dish is ready. At this point, sauce should be left at the bottom of the pot. When serving, be sure to pour some of the sauce over the ingredients.