Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, daigaku imo: caramelized japanese sweet potatoes. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Daigaku Imo: Caramelized Japanese Sweet Potatoes is one of the most favored of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Daigaku Imo: Caramelized Japanese Sweet Potatoes is something that I’ve loved my entire life.
These candied sweet potatoes are called Daigaku Imo in Japanese, and they are a sweet. Cut Japanese sweet potatoes into big bite-size pieces. This video is about how to make "Daigaku-imo" or Caramelised sweet potato.
To begin with this particular recipe, we have to first prepare a few components. You can have daigaku imo: caramelized japanese sweet potatoes using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Daigaku Imo: Caramelized Japanese Sweet Potatoes:
- Take 1 large Japanese yam/sweet potato (satsuma-imo)
- Make ready Oil for frying, enough to submerge the chopped yams
- Take 1 1/2 Tbsp sugar (20 g)
- Get 2 Tbsp honey
- Prepare 1 Tbsp water
- Get 1 pinch salt
- Prepare Couple drops of soy sauce
- Make ready 1 slice lemon (optional)
- Get 2 tsp black sesame seeds
Transfer to a serving platter, scatter over black. Chef Yung combines a sweet syrup coating with tangy soy and sesame salt to add exotic Asian street food snap to the pure American goodness of Idaho fries. Remove potato from fryer, drain, and combine with the simple syrup mixture. Toss to coat and the potato will shine if coated properly.
Steps to make Daigaku Imo: Caramelized Japanese Sweet Potatoes:
- Wash sweet potato well, do not peel. Chop the sweet potato into bite-size chunks. Let dry for 30 minutes.
- Heat oil to 160C/320F (or just hot enough to fry) in your frying pot. Deep fry potato until starting to turn golden brown.
- Remove from oil and let excess oil drain.
- In a separate pan or pot, heat 1 1/2 (20g) sugar, 2 Tbsp honey, and 1 Tbsp water.
- When it starts to simmer, toss in the fried sweet potato chunks and mix until well coated.
- 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.
- 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.
With a sweet glaze and a sprinkle of sesame seeds, daigaku imo has been a crowd pleasing snack As just one of many Japanese dishes featuring sweet potatoes, this dish glazes the root vegetable in a Made by frying bite-size sweet potato chunks in honey and soy sauce until caramelized, it's a. 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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