Satsumaimo Japanese sweet potato butter honey recipe
The very first thing to take into account is to make sure you store them in a cool and dark place. If you have satsumaimo that’s unwashed, place it in a plastic bag and refrigerate it, for no more than three days.
Japanese people like to combine sweet and salty (many people like to add a dash of salt on watermelon, for example). And this recipe is just like that as well.
The secret ingredient for this first sweet treat to have that bit of a kick that it needs is a touch of soy sauce.
In this post we'll cover:
How to make satsumaimo at home
Japanese Satsumaimo recipe
- 1 satsumaimo sweet potato
- 2 tbsp butter
- 2 tbsp honey
- 2 tbsp water
- 2 tsp soy sauce
- 1 tsp black sesame seeds
- Wrap the satsumaimo in cling wrap and put it in the microwave for 3-4 minutes. Then cut it into strips that are 1½ inches thick.
- Melt some butter in a pan, set the stove to medium heat and cook the satsumaimo.
- Once the potatoes have softened, you can add in the honey.
- Finally, add soy sauce and water and mix everything thoroughly. Finish it off by sprinkling the sesame seeds on top.
Satsumaimo can sometimes be a bit tricky to cut into but if you need any advice on really great traditional Japanese knives you should read my post on them here.
- Satsumaimo (500 grams)
- Carrots (100 grams)
- Butter (1 tablespoon)
- Mayonnaise (1 teaspoon)
- Sugar (½ teaspoon)
- Salt (½ teaspoon)
- Start by peeling the satsumaimo and cutting them into small pieces.
- Then steam them for about 10 minutes, or until they get soft.
- You can now peel the carrots and cut them into thin, bite-sized pieces.
- Boil the carrots with sugar, butter, and salt until they are soft as well.
- Mash the carrots and puree them with mayonnaise to create a creamy sauce.
- Pour this sauce over the steamed satsumaimo, mix thoroughly and serve. Enjoy!
- Pumpkin (200 grams)
- Satsumaimo (200 grams)
- Milk (400 ml)
- Cottage Cheese (150 grams)
- Butter (1 tablespoon)
- Bread crumbs (1 tablespoon)
- Parmesan cheese (2 teaspoons)
- Salt and pepper (to taste)
- Peel the pumpkin and remove the seeds, then cut it into bite-size cubes.
- Then peel the satsumaimo and cut them into cubes about half the size of the pumpkin ones.
- Mix both the pumpkin and satsumaimo cubes together with the butter and milk, then boil them until they get soft.
- Once they’re soft, add in the cottage cheese and preheat the oven to 250° C.
- Now transfer the mixture into a baking sheet, spread the breadcrumbs and parmesan cheese on the top and put them in the oven to bake for 7 minutes.
Japanese sweet potato bread recipe
- Wheat flour – 180 grams
- Purple sweet potatoes – 2
- Water – 100 milliliters
- Butter – 12 grams
- Powdered milk – 8 grams
- Green tea powder – 40 grams
- White sugar – 18 grams
- Salt – 2 grams
- Baking powder – 3 grams
- Black sesame – 1 tablespoon
- Using a large bowl, mix the wheat flour, salt, 15 grams of white sugar, baking powder, powdered milk (5 grams), green tea powder, and water. Mix the ingredients well and then add butter. Knead the dough and make sure that you get a soft and smooth outcome. Use a food wrapper to wrap the bowl.
- Next, roll the kneaded dough into balls and then add the ground sweet potato.
- Meanwhile, cook your purple sweet potatoes and then grind them well. After you are done, divide your dough into 7 parts and then roll them into balls. Squeeze the balls gently and then add the ground sweet potatoes at the middle of each ball and then roll it. ‘
- Put the rolled on a baking tray and then sprinkle black sesame
- First, you need to spread a parchment paper on the baking tray, and then put the balls on the tray. Allow them to sit for around 30 minutes and then sprinkle black sesame on the balls.
- Place another parchment paper on top of the balls, and then squeeze them using another baking tray. Now, place the baking tray in an oven, at 185 degrees C and bake for 20 minutes
- Serve when done.
Read more: if you have some leftover matcha, you should make this Ochazuke green tea rice bowl here
Japanese Sweet Potato Chocolate Chip Cookies with Coconut Recipe
First, you will need a cooked Japanese sweet potato. For this recipe, place your sweet potato in a microwave and then cook it until its moist flesh. You will need 1 cup in this recipe.
- King Arthur bread flour – 1 ¼ cup (sifted)
- Baking powder – 1 ½ teaspoon
- Baking soda – 1 ½ teaspoon
- Salt – ½ teaspoon
- In a small food processor or coffee grinder, grind raw sugar cane (Demerara Sugar) to get 1 cup of the end product. It should look like a certain type of flour when ground. It assists in the cookie texture, as well as condenses the spice flavor, and it is a very important ingredient in this recipe.
- Add 1 stick of unsalted butter to the ground sugar and beat thoroughly. Next, add 1 large egg.
- Now, you can add 2 teaspoons of peanut butter, honey (1 tablespoon), ground allspice (2 teaspoons), bourbon-flavored vanilla extract (2 tablespoons), and the un-sifted bread flour (1/2 cup).
- Next, add 1 ½ cups of semi-sweet chocolate chips and stir thoroughly.
- Cover the batter directly using a plastic wrap, and then a wrap sheet over the bowl to prevent it from drying out. Refrigerate the butter for around 15 minutes—this is an important step since it prevents the cookie edges from spreading too much during the baking period. The cookies will maintain good shape while being baked.
- Preheat your oven to 350 degrees F and then toast ¾ cups of coconut, and be careful that it doesn’t over color. Allow it cool before adding it to the cookie batter. Once added, stir them together.
- Now, apply some grease to your cookie sheet or baking tray and then bake your cookies, baking 6 cookies at a time—until they turn golden.
Satsumaimo can be a great addition to your kitchen, and we guarantee that any of these recipes are bound to help you enjoy its delicious flavors even more. Give them a try and let us know what you think!
Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.