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

Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, daigaku imo: caramelized japanese sweet potatoes. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

These candied sweet potatoes are called Daigaku Imo in Japanese, and they are a sweet. Cut Japanese sweet potatoes into big bite-size pieces. Coat the fried sweet potatoes in the caramelized syrup.

Daigaku Imo: Caramelized Japanese Sweet Potatoes is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Daigaku Imo: Caramelized Japanese Sweet Potatoes is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook 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. Get Oil for frying, enough to submerge the chopped yams
  3. Get 1 1/2 Tbsp sugar (20 g)
  4. Make ready 2 Tbsp honey
  5. Take 1 Tbsp water
  6. Get 1 pinch salt
  7. Take Couple drops of soy sauce
  8. Prepare 1 slice lemon (optional)
  9. Prepare 2 tsp black sesame seeds

Ideally you want to use Japanese-type sweet potatoes, which have a pink-purple skin and white flesh (see how they look like). This is sweet potato at its very sweetest! Add soy sauce, gently Add cooked sweet potatoes, tossing to coat in syrup. Transfer to a serving platter, scatter over black.

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.

This means "college potatoes" and they are popular snacks for students in Japan. Japanese sweet potatoes are lighter in color than what we are 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. Daigakuimo is purple sweet potato Japanese snack.

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