Daigaku Imo (Japanese Candied Sweet Potatoes)

So happy when I found delicious food yet so easy to make. I know this snack from my friend Yosi. She posted Daigaku Imo that she made by herself in her Instagram, then she gave me the recipe *Thanks Ci*. What are Daigaku Imo actually?



Daigaku Imo, which means University Potato, are candied sweet potatoes, a sweet and slightly savory snack that is often served at university festivals in Tokyo. Usually sold at daigaku-sai (meaning university festival) or bunnkasai, Culture Festival.

Daigaku Imo
source : here

Ingredients:
1 lb satsumaimo sweet potato, cut into bite-size pieces
1/3 cup sugar (dita-I used dark brown sugar)
1 tsp soy sauce (dita-I used Kikkoman)
2 Tbsp water
1-2 tsp sesame seeds
Vegetable oil for frying



Method :
1. Heat oil in a deep pan to about 330 degrees F and deep fry sweet potatoes until cooked through and golden. Drain on paper towels.
2. Mix water, sugar, and soy sauce in a large skillet.
3. Put on medium-low heat and simmer until the liquid thickens.
4. Stop the heat and quickly stir fried sweet potatoes into the sugar sauce.
5. Sprinkle sesame seeds over the sugar coated sweet potatoes.

Notes : Take the potato pieces out of the oil, drain and immediately put the piping hot pieces into the sugar syrup mixture (don't wait until the sweet potatoes get cold, when I did this, the potato pieces turned limp and the caramel cannot coat it evenly). Be careful - both the potatoes and sugar are very hot! Mix and toss to cat the potato slices. Sprinkle with sesame seeds. Separate the potato pieces so they don’t get stuck to each other.



They are best served warm, though are still tasty when cold.

To make more, just repeat the whole process, making the sugar syrup mixture fresh each time as the potatoes cook.