Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, daigaku imo: caramelized japanese sweet potatoes. One of my favorites food recipes. This time, I am going to 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. Daigaku Imo, which means University Potato, are candies sweet potatoes, a sweet and slightly savory snack that is often served at university festivals in Tokyo.
Daigaku Imo: Caramelized Japanese Sweet Potatoes is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Daigaku Imo: Caramelized Japanese Sweet Potatoes is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can have daigaku imo: caramelized japanese sweet potatoes using 9 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Daigaku Imo: Caramelized Japanese Sweet Potatoes:
- Get 1 large Japanese yam/sweet potato (satsuma-imo)
- Prepare Oil for frying, enough to submerge the chopped yams
- Make ready 1 1/2 Tbsp sugar (20 g)
- Prepare 2 Tbsp honey
- Get 1 Tbsp water
- Make ready 1 pinch salt
- Take Couple drops of soy sauce
- Prepare 1 slice lemon (optional)
- Make ready 2 tsp black sesame seeds
Add soy sauce, gently Add cooked sweet potatoes, tossing to coat in syrup. Transfer to a serving platter, scatter over black. Made by frying bite-size sweet potato chunks in honey and soy sauce until caramelized, it's a Traditional Japanese sweet potatoes are slightly different than the orange variety typically found in Daigaku Imo. 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.
Instructions to make Daigaku Imo: Caramelized Japanese Sweet Potatoes:
- Wash sweet potato well, do not peel. Chop the sweet potato into bite-size chunks. Let dry for 30 minutes.
- Heat oil to 160C/320F (or just hot enough to fry) in your frying pot. Deep fry potato until starting to turn golden brown.
- Remove from oil and let excess oil drain.
- In a separate pan or pot, heat 1 1/2 (20g) sugar, 2 Tbsp honey, and 1 Tbsp water.
- When it starts to simmer, toss in the fried sweet potato chunks and mix until well coated.
- 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.
- 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.
Each piece is glazed in a sweet syrup that gives it a glossy sheen, and a sprinkle of toasty sesame seeds finishes it off. Chef Yung combines a sweet syrup coating with tangy soy and sesame salt to add exotic Asian street food snap to the pure American goodness of Idaho fries. Remove potato from fryer, drain, and combine with the simple syrup mixture. Toss to coat and the potato will shine if coated properly. Great recipe for Daigaku Imo: Caramelized Japanese Sweet Potatoes.
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