Japanese culinary expert Hasegawa Akari has shared a new, delicious donabe recipe with Musubi Kiln that’s perfect for the fall season. In Japan, sweet potatoes reach their peak season in autumn, and according to Hasegawa, this root vegetable is ideal for cooking in a donabe pot.

“Sweet potatoes are rich in starch, which begins to develop sweetness when heated between 40°C (104°F) and 60°C (140°F). If the temperature rises too quickly, the sweetness doesn’t fully develop. In this recipe, the sweet potatoes are slowly cooked in the donabe, allowing their natural sweetness to fully emerge, making them a delicious side dish.”

The combination of tender sweet potatoes and the umami flavor of pork spare ribs is simply exquisite. Enjoy it with wine and a crusty baguette for a cozy meal.

Step 1

Rub salt onto the spare ribs. Cut the sweet potato (with skin on) into 1 cm (0.4 in) half-moon slices. 

Step 2

Heat olive oil in an earthen pot over medium heat, and sear the spare ribs until browned. 

Step 3

Add the sweet potato, thyme, water, and sake. Once it comes to a boil, cover with a lid and simmer over medium-low heat for 20 minutes. 

Step 4

Lightly mash the sweet potato and season with a pinch of salt to taste. 

Step 5

Serve by plating the spare ribs and topping them with the mashed sweet potato.