Daigaku Imo

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Japanese Candied Sweet Potato

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.

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Daigaku Imo

Yield

3-4 servings

Type

Deep fry

Time

40 minutes

Level

Intermediate

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what you'll need:

» Japanese sweet potato » oil (for deep frying) » caster sugar » mirin » water » rice vinegar » soy sauce » black sesame seeds

Wash

Gently wash the surface of the sweet potato with warm water and a clean cloth.

1

Cut

Slice into 1.5cm (1/2 inch) rounds and then cut each round into 3 sticks.

2

Soak

Place the sticks in a large bowl of cold water with a pinch of salt.

3

Dry

Drain the water and dry each piece thoroughly with kitchen paper.

4

Place in cold oil

Place the sticks in a pot and add cold vegetable oil until covered.

5

Fry

Place the pot on the stove and turn on the heat to medium. Fry the sweet potato until golden. (Takes approx 15 mins)

6

Drain

Once golden, transfer to a wire rack to allow the excess oil to drain off.

7

Make caramel

Take a pan and mix sugar, water, mirin and rice vinegar. Heat on low and stir until it starts to bubble.

8

Stop stirring

When it starts to bubble, stop stirring. Keep heating until the caramel turns golden.

9

Test

Once golden, test it by dipping a chopstick in the caramel and submerging it into cold water. If it hardens, the caramel is ready.

10

Coat

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.

11

Set

Transfer to a silicone baking mat (or baking paper sprayed with a thin coat of oil). Separate to stop them sticking together.

12

Enjoy!

Allow to cool and enjoy the fluffy middle and crispy outside of this Japanese candied sweet potato! (Best eaten the same day.)

13

See the full post for more information plus tips and tricks for making the best daigaku imo ever!