How to Make Perfect Daigaku Imo: Caramelized Japanese Sweet Potatoes

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We hope you got benefit from reading it, now let’s go back to daigaku imo: caramelized japanese sweet potatoes recipe. To make daigaku imo: caramelized japanese sweet potatoes you only need 9 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook Daigaku Imo: Caramelized Japanese Sweet Potatoes:

1. Take of large Japanese yam/sweet potato (satsuma-imo).
2. Provide of Oil for frying, enough to submerge the chopped yams.
3. Prepare of sugar (20 g).
4. Get of honey.
5. Get of water.
6. Prepare of salt.
7. Provide of Couple drops of soy sauce.
8. Use of slice lemon (optional).
9. Use of black sesame seeds.

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..

Toss to coat and the potato will shine if coated properly. Made with freshly harvested fall sweet potatoes, Daigaku Imo (大学芋), or "university potatoes", takes on a crunchy outer shell, which harbors a pillowy, almost creamy interior. Each piece is glazed in a sweet syrup that gives it a glossy sheen, and a sprinkle of toasty sesame seeds finishes it off. Daigakuimo is purple sweet potato Japanese snack. The name Daigaku Imo means University Potato because this snack were sold to pay for students fee.

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