Japanese cuisine · Desserts & Sweets

Daigaku Imo

Fried sweet potato chunks glazed in a glossy soy sauce and sugar syrup, sprinkled with black sesame.

Ingredients · for 4 servings

• 700g sweet potatoes
• 800ml frying oil
• 100g sugar
• 2 tbsp water
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tbsp black sesame seeds
• 1 pinch salt

Instructions

1. Wash the sweet potatoes and cut into bite-sized wedges, skin on, then soak in cold water for 10 min. to remove excess starch; pat very dry afterward.
2. Heat the frying oil to 160°C and fry the wedges in batches for 6–8 min., until soft inside but barely coloured yet; remove.
3. Raise the oil to 180°C and fry the pieces again for 1–2 min., until the edges are crisp and golden brown; drain on paper towels.
4. Simmer the sugar with the water, soy sauce, rice vinegar and salt in a wide pan, without stirring, for 4–5 min., until the syrup throws large bubbles and flows slightly sticky off the spoon.
5. Take the pan off the heat, add the hot sweet potatoes, and toss quickly until every piece is evenly coated in a glossy glaze.
6. Sprinkle immediately with black sesame seeds and let cool individually on parchment paper so the glaze turns crisp – serve warm.