Name: Daigaku Imo (Japanese Candied Sweet Potatoes) Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Asian
Ingredients: 1⅕ lbs Japanese sweet potatoes; 2 tsp kosher salt; 2 cups oil; 5 tbsp sugar; 1½ tbsp water; 1 tbsp mirin; 1 tsp rice vinegar; 1 tsp soy sauce; 1 tsp black sesame seeds; 11 oz Japanese sweet potato; 3 tbsp oil; 5 tbsp sugar; 1⁄4 tsp soy sauce; 1⁄4 tsp rice vinegar; 1 tsp black sesame seeds

Photos of Daigaku Imo (Japanese Candied Sweet Potatoes) Recipe

How To Make Daigaku Imo (Japanese Candied Sweet Potatoes)

These Japanese candied sweet potatoes or daigaku imo offer crispy and moist bites! Enjoy these delicious sweets with a cup of warm tea.

Prep: 15 mins

Soak: 15 mins

Cook: 20 mins

Total: 50 mins

Serves:

Ingredients

For Deep-Fry Version:

1⅕ lbs Japanese sweet potatoes , (2 pieces) (satsumaimo)
2 tsp kosher salt, or sea salt, for soaking sweet potatoes
2 cups oil, neutral-flavored, vegetable, rice bran, or canola, for deep frying
5 tbsp sugar
1½ tbsp water
1 tbsp mirin, or ½ tbsp sugar
1 tsp rice vinegar
1 tsp soy sauce
1 tsp black sesame seeds, toasted, for garnish

For Steam and Shallow-Fry Version:

11 oz Japanese sweet potato, (satsumaimo)
3 tbsp oil, neutral-flavored, vegetable, rice bran, or canola
5 tbsp sugar
1⁄4 tsp soy sauce
1⁄4 tsp rice vinegar
1 tsp black sesame seeds, toasted, for garnish

Instructions

Deep-Fry Version:

Carefully wash the sweet potatoes. Don’t peel the skin. Cut the sweet potatoes diagonally while rotating the sweet potato a quarter between cuts.
Put the sweet potatoes in 8 cups of water and add salt. Soak for 15 minutes to remove starch.
Add the oil to the medium pot and bring it to 320 degrees F. Meanwhile, dry the sweet potatoes with the kitchen towel.
When the oil has reached the desired temperature, add ½ of the sweet potatoes into the oil and deep fry. Do not crowd the pot and fry in batches.
Deep fry for about 10 minutes until golden brown.
When it's golden brown, insert a wooden skewer to make sure it goes through. Transfer to a wire rack or a paper towel to drain the oil.
To make candy, combine sugar, water, and mirin in a large frying pan off the heat. Put on the stove and bring it to boil on medium heat.
Once the mixture is bubbling, add vinegar and soy sauce.
Reduce the mixture, stirring constantly, until the right consistency. When drawing a line on the pan is possible, add the sweet potatoes.
Turn off the heat and coat the sweet potatoes with syrup. Sprinkle black sesame seeds.
Serve on a plate or bowl. Enjoy!

Steam and Shallow-Fry Version:

Carefully wash the sweet potatoes. Don’t peel the skin.
Cut the sweet potatoes diagonally while rotating the sweet potato a quarter between cuts.
Soak sweet potatoes in water for 15 minutes to remove starch.
Do not heat the frying pan yet. Add sugar, oil, soy sauce and rice vinegar in the pan and combine all together.
Dry the sweet potatoes completely with paper towel and place in the pan.
Wrap the frying pan’s lid with a kitchen cloth.
Cover with the lid and turn on the heat to medium.
When there's a bubbling sound from the pan, turn the heat to low to medium-low, and set timer for 2 minutes. Open the lid and flip the sweet potatoes every 2 to 3 minutes so that all sides will have a nice golden brown color and get flavored.
Depending on the size of sweet potatoes, the cooking time varies, cook for 8 to 10 minutes or until an inserted skewer goes through smooth. Transfer to the serving plate or bowl and sprinkle black sesame seeds. Enjoy!

Nutrition

Nutrition Disclaimer

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