Golden Simmered Sweet Potato (Satsumaimo no Ogon-ni)
さつまいもの黄金煮 · Satsumaimo no Ogon-ni
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Ogon-ni means "golden simmer," and the name says it all: chunks of Japanese sweet potato cook slowly in water with a little unsalted butter, sugar, and a pinch of salt until they turn glossy, tender, and golden. The seasoning is mild and only lightly sweet, so the natural flavor of the sweet potato comes through and children take to it right away. Because there is no soy sauce, it is also a nice change of pace from the usual brown simmered side dishes, and the soft texture makes it easy for even the youngest eaters to manage.
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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
- 54 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
- 24 gwater
- 1.2 gunsalted butter
- 1.7 gsugar
- 0 gsalt
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, stirring, until dissolved. Add the sweet potato from step 1, cover with a drop lid (otoshibuta), and simmer until tender.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 84 kcal | 168 kcal | 84 kcal |
| Protein | 0.5 g | 0.9 g | 0.5 g |
| Fat | 1.4 g | 2.7 g | 1.4 g |
| Carbohydrates | 19.5 g | 39 g | 19.5 g |
| Fiber | 1.5 g | 3 g | 1.5 g |
| Salt equivalent | 0 g | 0 g | 0 g |
| Calcium | 21 mg | 42 mg | 21 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 205.5 mg | 411 mg | 205.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 84 kcal | 0.5 g | 1.4 g | 19.5 g | 1.5 g | 0 g | 21 mg | 0.3 mg | 205.5 mg |
| 1 adult serving | 168 kcal | 0.9 g | 2.7 g | 39 g | 3 g | 0 g | 42 mg | 0.6 mg | 411 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.
Ingredients in this recipe
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