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. I love the color contrast between the purple skin and the yellow inside of Japanese satsuma-imo yams! Great for picnics or packed lunch.
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. I love the color contrast between the purple skin and the yellow inside of Japanese satsuma-imo yams! Great for picnics or packed lunch.
Open in Cookpad AppSteps
- 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.
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