Shusse Imo Sweet Potato Wrapped in Red Bean Paste
Quick answer
- Total time
- 55 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 2
About this dish
Shusse imo is a Tokushima confection that wraps a neatly shaped cylinder of steamed sweet potato in smooth red bean paste, chills the roll, and cuts it into rounds.
Read more
Its playful name, meaning a potato that rose in status, is linked to a time when Tokushima sweet potatoes were shipped through Osaka under the name of a larger producing area. A slender potato gives an even core and makes the surrounding layer of bean paste easier to keep thin and regular. Steaming the potato in its skin, rather than boiling it in water, preserves its flavor while softening it throughout. The skin is removed while warm and only the thick areas are trimmed. Bean paste is spread into a rectangle on plastic wrap, rolled snugly around the potato, and rested in the refrigerator. Cutting through the wrap into pieces two to three centimeters thick keeps the round cross-section clean.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Scrub 230g sweet potato in its skin and trim only the ends.
Bring ample water to a boil in a steamer, add the potato, cover, and steam over medium heat for 25 to 35 minutes.
- 2Step
Remove when a skewer slides into the thickest part without resistance.
Cool only until safe to handle, peel, and shave the thick areas to form a cylinder about 4cm across.
- 3Control
Lay a 30cm sheet of plastic wrap on the work surface and press 300g smooth azuki paste into an even rectangle long and wide enough to cover the potato. Place the cooled potato in the center.
- 4Step
Lift both sides of the wrap so the paste surrounds the potato completely and pinch the seam closed.
Wrap tightly into a cylinder and chill for at least 30 minutes.
- 5Finish
Cut the chilled roll through the wrap into pieces 2 to 3cm thick.
Wipe the blade with a damp cloth between cuts so it does not drag the paste, then unwrap each piece and plate cut-side up.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Only steamed sweet potato and smooth azuki paste
- Finish cue
- Cut the chilled roll through the wrap into pieces 2 to 3cm thick.
- Storage and reheating
- Bean paste is spread into a rectangle on plastic wrap, rolled snugly around the potato, and rested in the refrigerator.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
55min, 2 ingredients
Category median
45min, 6 ingredients
Based on 144 recipes
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