Japanese Rice Porridge with Sweet potato いも茶がゆ

Method8 steps · about 25 min

1. 1

   Step 1: Cut the sweet potato into bite size pieces and leave them in a bowl of water.

   Uses 1 purple sweet potato · Water, enough to soak the cut sweet potato

2. 2

   Step 2: Wash and rinse the uncooked rice (2 cups) until the washing water becomes clear then drain with a strainer.

   Uses 2 cups of uncooked rice · Water, for washing and rinsing the rice

3. 3

   Step 3: Place the drained rice and 10 cups of water in a large pan.

   Uses Washed drained uncooked rice · 10 cups of water

4. 4

   Step 4: Bring it to boil over high heat then add a tea bag.

   Uses Rice and measured cooking water · 1 Japanese tea bag of any kind

5. 5

   Step 5: Turn the heat down to medium to simmer to cook the rice for about 10 minutes.

   Simmer rice · 10 minUses Boiling rice and tea water

6. 6

   Step 6: Drain the sweet-potato soaking water and add the drained sweet-potato pieces to the porridge. Do not add the soaking water.

   Uses Partly cooked tea rice porridge · Drained soaked sweet-potato pieces

7. 7

   Step 7: Simmer for another 10 minutes, until the sweet-potato pieces and rice are soft and cooked through.

   Simmer sweet potato · 10 minUses Tea rice porridge with added sweet potato

8. 8

   Step 8: Remove and discard the tea bag, then serve the cooked porridge in rice bowls.

   Uses Cooked tea rice and sweet-potato porridge