Daigaku Imo: Caramelized Japanese Sweet Potatoes. 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.
Ideally you want to use Japanese-type sweet potatoes, which have a pink-purple skin and white flesh (see how they look like). Deep-frying Sweet Potatoes: Cut a sweet potato into bite-size pieces. Leave the potato pieces in water to remove the harsh after taste before cooking.
Hello everybody, it is John, welcome to our recipe page. 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 bit unique. This will be really delicious.
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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 must first prepare a few components. 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:
- {Take of large Japanese yam/sweet potato (satsuma-imo).
- {Take of Oil for frying, enough to submerge the chopped yams.
- {Prepare of sugar (20 g).
- {Prepare of honey.
- {Get of water.
- {Take of salt.
- {Get of Couple drops of soy sauce.
- {Prepare of slice lemon (optional).
- {Make ready of black sesame seeds.
I also made Daigaku Imo with the Beauregard sweet potato. It was equally delicious but the texture of the flesh was a bit moist, rather than fluffy. Chef Yung combines a sweet syrup coating with tangy soy and sesame salt to add exotic Asian street food snap to the pure American goodness of Idaho fries. Remove potato from fryer, drain, and combine with the simple syrup mixture.
Steps to make Daigaku Imo: Caramelized Japanese Sweet Potatoes:
- Wash sweet potato well, do not peel. Chop the sweet potato into bite-size chunks. Let dry for 30 minutes..
- Heat oil to 160C/320F (or just hot enough to fry) in your frying pot. Deep fry potato until starting to turn golden brown..
- Remove from oil and let excess oil drain..
- In a separate pan or pot, heat 1 1/2 (20g) sugar, 2 Tbsp honey, and 1 Tbsp water..
- When it starts to simmer, toss in the fried sweet potato chunks and mix until well coated..
- 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..
- 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..
Toss to coat and the potato will shine if coated properly. 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. Each piece is glazed in a sweet syrup that gives it a glossy sheen, and a sprinkle of toasty sesame seeds finishes it off. Daigakuimo is purple sweet potato Japanese snack. The name Daigaku Imo means University Potato because this snack were sold to pay for students fee.
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