Daigaku Imo: Caramelized Japanese Sweet Potatoes
Daigaku Imo: Caramelized Japanese Sweet Potatoes

Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, daigaku imo: caramelized japanese sweet potatoes. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Daigaku Imo: Caramelized Japanese Sweet Potatoes is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Daigaku Imo: Caramelized Japanese Sweet Potatoes is something which I’ve loved my whole life. They’re fine and they look wonderful.

These candied sweet potatoes are called Daigaku Imo in Japanese, and they are a sweet. Cut Japanese sweet potatoes into big bite-size pieces. This video is about how to make "Daigaku-imo" or Caramelised sweet potato.

To get started with this recipe, we have to prepare a few ingredients. You can cook daigaku imo: caramelized japanese sweet potatoes using 9 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Daigaku Imo: Caramelized Japanese Sweet Potatoes:
  1. Take 1 large Japanese yam/sweet potato (satsuma-imo)
  2. Take Oil for frying, enough to submerge the chopped yams
  3. Prepare 1 1/2 Tbsp sugar (20 g)
  4. Take 2 Tbsp honey
  5. Prepare 1 Tbsp water
  6. Make ready 1 pinch salt
  7. Take Couple drops of soy sauce
  8. Prepare 1 slice lemon (optional)
  9. Prepare 2 tsp black sesame seeds

Toss to coat and the potato will shine if coated properly. Daigakuimo is purple sweet potato Japanese snack. The name Daigaku Imo means University Potato because this snack were sold to pay for students fee. Daigakuimo Imo is a healthy Japanese snack that both adult and children in Japan cannot resist.

Instructions to make Daigaku Imo: Caramelized Japanese Sweet Potatoes:
  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.

They are only made out of all-natural ingredients. This is sweet potato at its very sweetest! Add soy sauce, gently Add cooked sweet potatoes, tossing to coat in syrup. Transfer to a serving platter, scatter over black. 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.

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