Golden Simmered Sweet Potato (Satsumaimo no Ogon-ni)
さつま芋の黄金煮 · Satsumaimo no Ogon-ni
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Ogon-ni means "golden simmer," and that is exactly what this is: pieces of Japanese sweet potato cooked in a light broth of water, butter, sugar and a pinch of salt until they turn tender and take on a shiny golden color. The natural sweetness of the potato does most of the work, so only a little sugar is needed, and the butter adds a soft richness that children love. Cutting the potato into half-moons or quarter-rounds keeps each piece small enough for little hands and spoons. It is a simple, comforting side that pairs well with rice and a savory main.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 67.5 gJapanese sweet potato (satsumaimo)A purple-skinned, pale-yellow-fleshed sweet potato that is sweeter, drier, and fluffier than orange varieties. Substitute: Any sweet potato.
Seasonings
- 30 gwater
- 1.5 gunsalted butter
- 2.1 gsugar
- to tastesalt
About the Japanese ingredients in this recipe
- Japanese sweet potato (satsumaimo) (さつまいも)
- A purple-skinned, pale-yellow-fleshed sweet potato that is sweeter, drier, and fluffier than orange varieties. Substitute: Any sweet potato.
Directions
- 1
Peel the sweet potato and cut it into half-moons or quarter-rounds.
- 2
Put the water and all the seasonings in a pot and heat until the butter and sugar have dissolved, then add the sweet potato from step 1 and simmer.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 105 kcal | 210 kcal | 105 kcal |
| Protein | 0.6 g | 1.2 g | 0.6 g |
| Fat | 1.5 g | 3 g | 1.5 g |
| Carbohydrates | 24.3 g | 48.6 g | 24.3 g |
| Salt equivalent | 0.2 g | 0.3 g | 0.2 g |
| Calcium | 27 mg | 54 mg | 27 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Energy | Protein | Fat | Carbs | Salt equiv. | Calcium | Iron | |
|---|---|---|---|---|---|---|---|
| 1 serving | 105 kcal | 0.6 g | 1.5 g | 24.3 g | 0.2 g | 27 mg | 0.3 mg |
| 1 adult serving | 210 kcal | 1.2 g | 3 g | 48.6 g | 0.3 g | 54 mg | 0.6 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
