Daigaku Imo: Caramelized Japanese Sweet Potatoes
Daigaku Imo: Caramelized Japanese Sweet Potatoes

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, daigaku imo: caramelized japanese sweet potatoes. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Daigaku Imo: Caramelized Japanese Sweet Potatoes is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Daigaku Imo: Caramelized Japanese Sweet Potatoes is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have daigaku imo: caramelized japanese sweet potatoes using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Daigaku Imo: Caramelized Japanese Sweet Potatoes:
  1. Make ready 1 large Japanese yam/sweet potato (satsuma-imo)
  2. Take Oil for frying, enough to submerge the chopped yams
  3. Take 1 1/2 Tbsp sugar (20 g)
  4. Take 2 Tbsp honey
  5. Get 1 Tbsp water
  6. Make ready 1 pinch salt
  7. Make ready Couple drops of soy sauce
  8. Take 1 slice lemon (optional)
  9. Get 2 tsp black sesame seeds
Instructions 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.

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