Japanese Sweet Potato Recipe (大学芋 - Daigaku Imo)

By No Recipes · 45 min

Ingredients

Instructions

1. Trim the ends of the sweet potatoes. Cut them rangiri-style: cut a chunk at a 45-degree angle, turn the potato 90 degrees, and cut again at 45 degrees. Repeat until all pieces are roughly the same size and thickness.
2. Soak the pieces in cold water to stop them from oxidizing.
3. Heat 2 inches of vegetable oil in a pot to 340°F (170°C).
4. Rinse and drain the sweet potato pieces, put them in a frying pan with 1/4 cup water, cover, and steam over medium-high heat until almost no water remains.
5. Uncover, let any leftover water boil off, then transfer the sweet potatoes into the hot oil.
6. Fry until golden brown, about 5 minutes, turning regularly so they brown evenly.
7. Meanwhile, in the steaming pan, add 1/4 cup brown rice syrup and 20 grams evaporated cane sugar, and heat until the sugar dissolves.
8. Move the fried pieces straight from the oil into the syrup and toss to coat. If the glaze is too sticky, add a spoonful of water to loosen it. Add 2 teaspoons black sesame seeds and toss to distribute.

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