Fluted bowl containing Simmered Japanese Sweet Potatoes with Lemon.

Simmered Sweet Potatoes with Lemon

Course: Side Dish
Cuisine: Japanese
Keyword: sweet potato
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2
Author: Nami

Simmered Sweet Potatoes with Lemon is a classic way to enjoy the seasonal harvest. It makes a delightful side dish and a healthy snack during this time of the year. Enjoy warm, room temperature or chilled!

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Ingredients

  • 1 Japanese sweet potato (Satsumaimo) (250 g)
  • 1 cup water (250 ml)
  • ½ lemon
  • 2 Tbsp sugar (30 g)

Instructions

  1. Gather all the ingredients.
    Simmered Sweet Potatoes with Lemon Ingredients
  2. Peel the sweet potato’s skin alternately to create stripes. Then cut and discard both ends.
    Simmered Sweet Potatoes with Lemon 1
  3. Cut the sweet potato into ½-inch thick rounds. Soak them in water to remove starch for 5 minutes and then drain.
    Simmered Sweet Potatoes with Lemon 2
  4. In a medium saucepan, add 1 cup water, 2 Tbsp sugar, and juice from ½ lemon.
    Simmered Sweet Potatoes with Lemon 3
  5. Add the sweet potato rounds (ideally in a single layer) in the saucepan and place the Otoshibuta (drop lid) on top instead of the regular lid. Bring it to boil over medium heat. Learn about the Otoshibuta: why we use it and how to make it with aluminum foil.
    Simmered Sweet Potatoes with Lemon 4
  6. Once boiling, skim off the scums and foams with a fine mesh skimmer. Turn down the heat to simmer/low heat. Cook for 15-20 minutes.
    Simmered Sweet Potatoes with Lemon 5
  7. When it’s almost done, open the Otoshibuta and insert a bamboo skewer in the center of the thick sweet potato and see if it goes through.
    Simmered Sweet Potatoes with Lemon 6
  8. Turn off the heat when it’s done cooking, and serve. Ideally, set aside and let cool to absorb more flavors for 2 hours. You can chill the sweet potatoes in the refrigerator before serving, or serve at room temperature.
    Simmered Sweet Potatoes with Lemon 7

To Store

  1. You can keep the simmered sweet potatoes in the refrigerator for up to 5 days. You can freeze them but the texture of the sweet potatoes will be changed slightly.

Recipe Notes

Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

 

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.