Easiest Way to Make Daigaku Imo: Caramelized Japanese Sweet Potatoes

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, daigaku imo: caramelized japanese sweet potatoes. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Daigaku Imo: Caramelized Japanese Sweet Potatoes is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Daigaku Imo: Caramelized Japanese Sweet Potatoes is something that I’ve loved my entire life.

Steps to Make Daigaku Imo: Caramelized Japanese Sweet Potatoes

To get started with this recipe, we have to first prepare a few components. You can cook daigaku imo: caramelized japanese sweet potatoes using 9 ingredients and 7 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Daigaku Imo: Caramelized Japanese Sweet Potatoes:

1. Get 1 large Japanese yam/sweet potato (satsuma-imo)
2. Get Oil for frying, enough to submerge the chopped yams
3. Take 1 1/2 Tbsp sugar (20 g)
4. Prepare 2 Tbsp honey
5. Take 1 Tbsp water
6. Take 1 pinch salt
7. Get Couple drops of soy sauce
8. Prepare 1 slice lemon (optional)
9. Get 2 tsp black sesame seeds

Instructions

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.

As simple as that How to Make Daigaku Imo: Caramelized Japanese Sweet Potatoes

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