Daigaku Imo is an irresistible snack made from fluffy sweet potatoes deep fried and coated in a sweet candy glaze. This delicious sweet treat is typically enjoyed in Autumn in Japan.
what you'll need:
» Japanese sweet potato
» oil (for deep frying)
» caster sugar
» rice vinegar
» soy sauce
» black sesame seeds
Gently wash the surface of the sweet potato with warm water and a clean cloth.
Slice into 1.5cm (1/2 inch) rounds and then cut each round into 3 sticks.
Place the sticks in a large bowl of cold water with a pinch of salt.
Drain the water and dry each piece thoroughly with kitchen paper.
Place in cold oil
Place the sticks in a pot and add cold vegetable oil until covered.
Place the pot on the stove and turn on the heat to medium. Fry the sweet potato until golden. (Takes approx 15 mins)
Once golden, transfer to a wire rack to allow the excess oil to drain off.
Take a pan and mix sugar, water, mirin and rice vinegar. Heat on low and stir until it starts to bubble.
When it starts to bubble, stop stirring. Keep heating until the caramel turns golden.
Once golden, test it by dipping a chopstick in the caramel and submerging it into cold water. If it hardens, the caramel is ready.
Stir in soy sauce and black sesame seeds. Add the fried sweet potato and turn off the heat. Coat all over. If the caramel starts to harden, heat on low to soften again.
Transfer to a silicone baking mat (or baking paper sprayed with a thin coat of oil). Separate to stop them sticking together.
Allow to cool and enjoy the fluffy middle and crispy outside of this Japanese candied sweet potato! (Best eaten the same day.)
FULL RECIPE »
See the full post for more information plus tips and tricks for making the best daigaku imo ever!
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