30 minutes before cooking the rice, wash it and let it sit in the colander. Wash the potatoes well and cut into 1cm cubes without peeling. Soak in water and remove any scum that floats to the top.
Put the rice, salt, water (up to the 2 cup line), sweet potatoes, and kombu seaweed in the rice cooker. Once the kombu has expanded, press start.
Once the rice has cooked, remove the kombu and gently stir the rice without breaking the potatoes.
Serve into individual bowls.
Classic Chestnut Rice
Ikura Salmon Roe Oyakodon
Shimeji Mushroom and Edamame Seasoned Rice
Easy & Delicious Rice with Chicken and Burdock Root