Japanese Candied Sweet Potato (Daigaku Imo)
A crispy, caramel-coated Japanese sweet treat, Daigaku Imo is perfect as a snack or dessert. With its golden glaze and nutty sesame flavor, it’s a nostalgic favorite loved by all!
Ingredients
– 350 g Japanese sweet potato (satsumaimo)
– Water for soaking
– 1 pinch salt
– Cooking oil for frying
For Caramel:
– 60 g caster or granulated sugar
– 1 ½ tbsp mirin
– ½ tbsp water
– ½ tsp rice vinegar
– ½ tsp soy sauce
– ½ tsp black sesame seeds
Directions
1. Prepare Sweet Potatoes:Wash and gently scrub the sweet potatoes. Cut off the ends, slice into 1.5 cm rounds, and then cut each round into 3 sticks. Soak in cold water with a pinch of salt for 5 minutes.
2. Dry and Fry: Drain and dry the sticks thoroughly. Submerge in cold oil in a pot and heat to medium. Fry until golden, about 15 minutes, ensuring the inside is soft (test with a skewer). Drain on a wire rack.
3. Make the Caramel: In a saucepan, mix sugar, mirin, water, and vinegar. Heat on low, stirring until dissolved. Once it bubbles, stop stirring and cook until golden. Test by dipping a chopstick in the caramel and cooling it in water; it should harden.
4. Coat the Potatoes: Stir in soy sauce and sesame seeds. Add fried sweet potatoes and coat well. Transfer to a non-stick surface like greased parchment or a silicone mat. Let cool for 5-10 minutes to harden.
Serving Tip
Enjoy warm or at room temperature. These are great for sharing—or keeping all to yourself!