Daigaku Imo: Caramelized Japanese Sweet Potatoes

Name: How to cook Daigaku Imo: Caramelized Japanese Sweet Potatoes - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Felice

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.

Ingredient

Food ration :

2 servings

Cooking time :

30 mins

large Japanese yam/sweet potato (satsuma-imo)

1 1/2 Tbsp

sugar (20 g)

2 Tbsp

honey

1 Tbsp

water

1 pinch

salt

slice lemon (optional)

2 tsp

black sesame seeds

Cooking instructions

* Step 1

Wash sweet potato well, do not peel. Chop the sweet potato into bite-size chunks. Let dry for 30 minutes.

* Step 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.

* Step 3

Remove from oil and let excess oil drain.

* Step 4

In a separate pan or pot, heat 1 1/2 (20g) sugar, 2 Tbsp honey, and 1 Tbsp water.

* Step 5

When it starts to simmer, toss in the fried sweet potato chunks and mix until well coated.

* Step 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.

* Step 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.