Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, daigaku imo: caramelized japanese sweet potatoes. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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.

Daigaku Imo: Caramelized Japanese Sweet Potatoes is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Daigaku Imo: Caramelized Japanese Sweet Potatoes is something which I have loved my whole life.

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

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. Make ready 1 1/2 Tbsp sugar (20 g)
4. Take 2 Tbsp honey
5. Make ready 1 Tbsp water
6. Make ready 1 pinch salt
7. Get Couple drops of soy sauce
8. Take 1 slice lemon (optional)
9. Get 2 tsp black sesame seeds

Ideally you want to use Japanese-type sweet potatoes, which have a pink-purple skin and white flesh (see how they look like). Daigakuimo is purple sweet potato Japanese snack. The name Daigaku Imo means University Potato because this snack were sold to pay for students fee. Daigakuimo Imo is a healthy Japanese snack that both adult and children in Japan cannot resist.

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.

They are only made out of all-natural ingredients. This is sweet potato at its very sweetest! Add soy sauce, gently Add cooked sweet potatoes, tossing to coat in syrup. Transfer to a serving platter, scatter over black. The name of this dish is said to have one of two origins, one being rather romantic and the other more pragmatic Both stories are plausible, but which is the true history of daigaku imo?

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