Daigaku Imo Japanese Candied Sweet Potatoes
Indulge in the irresistible combination of crispy, caramelized sweetness with Daigaku Imo, a classic Japanese candied sweet potato recipe that's perfect as a snack or dessert. Featuring golden-fried Japanese sweet potatoes coated in a glossy, soy sauce-infused caramel and finished with a sprinkle of black sesame seeds, this dish balances sweet and savory flavors beautifully. Achieving the ideal texture with a double-fry technique, these bite-sized delights boast a crunchy exterior and a tender, fluffy interior. With only a handful of pantry staples like honey, sugar, and soy sauce, you can recreate this traditional Japanese treat at home. Serve it warm or at room temperature for a crowd-pleasing dish that's as stunning as it is delicious.
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Recipe Information
Ingredients
- 500 grams Japanese sweet potatoes
- 500 ml Vegetable oil (for frying)
- 3 tablespoons Sugar
- 1 teaspoon Soy sauce
- 2 tablespoons Honey (or corn syrup)
- 1 tablespoon Water
- 1 teaspoon Black sesame seeds
Instructions
Wash and scrub the Japanese sweet potatoes thoroughly. Peel them if you prefer, but leaving the skin on adds texture. Cut the potatoes into chunky bite-sized wedges or rectangles, approximately 1-inch thick.
Soak the potato pieces in a bowl of cold water for 10 minutes to remove excess starch. This helps achieve a crispier texture. Drain and pat the potatoes completely dry with paper towels.
In a deep pot or frying pan, heat the vegetable oil to 160°C (320°F). Fry the sweet potato pieces in batches until they turn light golden brown on the outside (approximately 6-8 minutes). Remove and let them drain on a wire rack or paper towels.
Increase the oil temperature to 180°C (355°F). Refry the sweet potato pieces briefly (2-3 minutes) until they develop a deeper golden color and crisp texture. Drain again on a wire rack or paper towels.
In a small saucepan or skillet, combine the sugar, soy sauce, honey, and water. Heat over medium-low heat until the sugar dissolves and the mixture becomes a smooth, thick caramel sauce (approximately 3-4 minutes). Stir constantly to prevent burning.
Add the fried sweet potato pieces into the saucepan and toss them gently until they are fully coated in the caramel sauce.
Transfer the sweet potatoes to a serving plate and sprinkle black sesame seeds over the top for garnish.
Serve warm or at room temperature as a snack or dessert. Enjoy your crunchy, sweet, and savory Daigaku Imo!
Nutrition Facts
Calories |
1257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.9 g | 161% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 105 mg | 5% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 23.2 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 435 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
