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

Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, daigaku imo: caramelized japanese sweet potatoes. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Daigaku Imo: Caramelized Japanese Sweet Potatoes is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Daigaku Imo: Caramelized Japanese Sweet Potatoes is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook daigaku imo: caramelized japanese sweet potatoes using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Daigaku Imo: Caramelized Japanese Sweet Potatoes:
  1. Make ready 1 large Japanese yam/sweet potato (satsuma-imo)
  2. Prepare 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. Take 1 slice lemon (optional)
  9. Get 2 tsp black sesame seeds
Steps 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.

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