Daigaku Imo: Caramelized Japanese Sweet Potatoes
Daigaku Imo: Caramelized Japanese Sweet Potatoes

Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, daigaku imo: caramelized japanese sweet potatoes. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Daigaku Imo: Caramelized Japanese Sweet Potatoes is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Daigaku Imo: Caramelized Japanese Sweet Potatoes is something which I have loved my entire life. They are fine and they look wonderful.

Fry the cut-up sweet potatoes in oil and drain. Make sure the potatoes have a crisp exterior. Make the sauce, heating the oil, sugar and sesame seeds together in a large saucepan.

To get started with this recipe, we have to first prepare a few components. You can have daigaku imo: caramelized japanese sweet potatoes using 9 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Daigaku Imo: Caramelized Japanese Sweet Potatoes:
  1. Take 1 large Japanese yam/sweet potato (satsuma-imo)
  2. Make ready Oil for frying, enough to submerge the chopped yams
  3. Take 1 1/2 Tbsp sugar (20 g)
  4. Make ready 2 Tbsp honey
  5. Prepare 1 Tbsp water
  6. Take 1 pinch salt
  7. Get Couple drops of soy sauce
  8. Prepare 1 slice lemon (optional)
  9. Get 2 tsp black sesame seeds

Great recipe for Daigaku Imo: Caramelized Japanese Sweet Potatoes. Sweet potatoes deep-fried and coated in a honey and soy sauce glaze. One of my favorite Japanese snacks! I learned how to make this from my coworker in Japan.

Steps to make Daigaku Imo: Caramelized Japanese Sweet Potatoes:
  1. Wash sweet potato well, do not peel. Chop the sweet potato into bite-size chunks. Let dry for 30 minutes.
  2. Heat oil to 160C/320F (or just hot enough to fry) in your frying pot. Deep fry potato until starting to turn golden brown.
  3. Remove from oil and let excess oil drain.
  4. In a separate pan or pot, heat 1 1/2 (20g) sugar, 2 Tbsp honey, and 1 Tbsp water.
  5. When it starts to simmer, toss in the fried sweet potato chunks and mix until well coated.
  6. Add a pinch or two of salt, just a touch of soy sauce, and one lemon slice. Remove the lemon slice after about 10 seconds.
  7. Adjust taste if needed. Remove from heat and sprinkle with black sesame seeds. Let cool before eating. Will keep for a couple days if stored in the fridge.

I love the color contrast between the purple skin and the yellow inside. Scrub sweet potato skin, then pat dry (skin must be completely dry). Using a clean tea towel, pat dry again. With a sweet glaze and a sprinkle of sesame seeds, daigaku imo has been a crowd pleasing snack in Japan for more than a century. Candy-coated on the outside and creamy in the middle, Japanese daigaku imo is the perfect sweet treat or afternoon snack on a chilly autumn day.

So that’s going to wrap this up with this special food daigaku imo: caramelized japanese sweet potatoes recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!