daigaku imo

These Japanese Candied Sweet Potatoes (Daigaku Imo) is a classic snack to enjoy in fall and winter. They are crispy on the outside, tender on the inside, and covered in a sweet candied glaze. Perfect with a cup of green tea!

Candied Sweet Potatoes

Japanese sweet potatoes (Satsumaimo) ((1.2 lbs or 540 g))

salt

neutral-flavored oil (vegetable, canola, etc) ((for deep frying))

Tbsp sugar ((60 g))

½ Tbsp water

mirin ((Substitute: Use ½ Tbsp sugar))

tsp rice vinegar sugar

soy sauce

tsp toasted black sesame seeds ((for garnish))

11 oz Japanese sweet potato (Satsumaimo) ((300 g))

Tbsp neutral-flavored oil (vegetable, canola, etc)

¼ tsp soy sauce

¼ tsp rice vinegar sugar

Gather all the ingredients.

Carefully wash the sweet potatoes (Don’t peel the skin). Cut the sweet potatoes diagonally while rotating the sweet potato a quarter between cuts. This Japanese cutting technique is called “Rangiri”.

Put the sweet potatoes in 8 cups water and add 2 tsp salt. Soak for 15 minutes to remove starch.

Add the oil in the medium pot (I use a 2.75-QT Staub) and bring it to 320 ºF (160 ºC) (Use a cooking thermometer helps!). Meanwhile, dry the sweet potatoes with the kitchen towel (or paper towel).

When the oil has reached 320 ºF (160 ºC), add the sweet potatoes (half of them) into the oil and deep fry. Do not crowd the pot and fry in batches (I do twice).

Deep fry until golden brown, about 10 minutes.

When it&#x27;s golden brown, insert a wooden skewer to make sure it goes through. Transfer to a wire rack or a paper towel to drain the oil.

To make candy (syrup), combine 5 Tbsp sugar, 1 ½ Tbsp water, and 1 Tbsp Mirin in a large frying pan off the heat. Put on the stove and bring it to boil on medium heat.

Once the mixture is bubbling, add 1 tsp vinegar and 1 tsp soy sauce.

Reduce the mixture, stirring constantly, until the right consistency. When you can draw a line on the pan, add the sweet potatoes.

Turn off the heat and coat the sweet potatoes with syrup. Sprinkle black sesame seeds (once the candy is hardened, sesame seeds won&#x27;t stick to the surface, so do it while candy is soft).

Serve on a plate or bowl. Enjoy!

#1 Deep-Fry Version

Carefully wash the sweet potatoes (Don’t peel the skin).

Cut the sweet potatoes diagonally while rotating the sweet potato a quarter between cuts. This Japanese cutting technique is called “Rangiri”.

Soak sweet potatoes in water for 15 minutes to remove starch.

Do not heat the frying pan yet. Add sugar, oil, soy sauce and rice vinegar in the pan and combine all together.

Dry the sweet potatoes completely with paper towel and place in the pan.

Wrap the frying pan’s lid with kitchen cloth. This is to prevent condensation on the lid dripping into sweet potatoes while cooking.

Cover with the lid and turn on the heat to medium.

When you hear bubbling sound from the pan, turn the heat to low to medium-low, and set timer for 2 minutes. Open the lid and flip the sweet potatoes every 2-3 minute so that all sides will have nice golden brown color and get flavored.

Depends on the size of sweet potatoes, the cooking time varies, cook for 8-10 minutes or until an inserted skewer goes through smoothly (I personally prefer it a bit tougher than completely soft texture). Transfer to the serving plate/bowl and sprinkle black sesame seeds.

#2 Steam &amp; Shallow-Fry Version

Korean candied sweet potatoes (goguma mattang) are fried pieces of sweet potatoes covered in a hard candy shell made of caramelized sugar! A delicious, sweet treat for the fall or winter!

Korean Candied Sweet Potatoes (Goguma Mattang)

Korean sweet potatoes

sugar

Tablespoons cooking oil

Tablespoon toasted black sesame seeds

Prep sweet potatoes

Wash and dry your sweet potatoes. Cut them into medium-small size pieces about 2 inches in length.

Add enough oil to a deep pot to fry the sweet potato wedges. Heat the pot over medium high heat until it reaches 340 degrees F. Add the sweet potato pieces and fry for 6 to 8 minutes or until golden brown and cooked through. Work in batches if needed. Adjust the cooking time based on the size of the sweet potatoes. Remove and let them drain on a paper towel.

Add sugar and oil to pan

In a nonstick shallow pan, add 3 Tablespoons of oil into the pan, then pour the sugar directly over the oil. Heat the pan over low heat and avoid stirring or shaking the pan for now. (See Note 2)

Make caramel candy

The sugar will start to melt and turn into a light syrup. Once the sugar is halfway melted, carefully and slowly swirl the pan so that the syrup doesn&#039;t burn. It will start to turn a golden caramel color and bubble up on itself. (Note: Be careful not to burn the caramel and watch it carefully as it can happen quickly. Burnt caramel will taste very bitter. )

Candy the sweet potatoes

As soon as the caramel starts to bubble and foam, add in the fried sweet potato pieces and a pinch of salt. Quickly toss them together so each piece is coated in a layer of hard candy. Discard any leftover oil.

Garnish and serve

Lay the candied sweet potato pieces on a layer of parchment paper, making sure they don&#039;t touch. Quickly garnish with black sesame seeds before the caramel candy hardens. Serve once cooled. (See Notes 3 and 4)

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Top 2 daigaku imo recipes from across the web

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