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We hope you got insight from reading it, now let’s go back to daigaku imo: caramelized japanese sweet potatoes recipe. To cook daigaku imo: caramelized japanese sweet potatoes you need 9 ingredients and 7 steps. Here is how you do that.

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

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

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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