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Authentic Daigaku-imo (Caramelized Sweet Potatoes) Recipe

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4.4 from 11 reviews

Authentic Daigaku-imo is a traditional Japanese dessert featuring caramelized sweet potatoes with a glossy, sweet soy-mirin glaze and toasted black sesame seeds. The sweet potatoes are double-fried to achieve a crispy exterior while maintaining a tender interior, then coated in a sticky syrup for a perfect balance of sweetness and umami.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Sweet Potatoes

  • 500 g Japanese sweet potatoes (about 2 medium potatoes, yellow-fleshed)

For Frying

  • Neutral vegetable oil, for frying (enough for 2–3 cm depth in the pan)

Syrup and Topping

  • 40 g granulated sugar
  • 1 tablespoon mirin
  • 2 teaspoons light soy sauce
  • 1 tablespoon water
  • 2 tablespoons black sesame seeds, toasted

Instructions

  1. Prep the Sweet Potatoes: Cut the sweet potatoes with the skin on into irregular, bite-size chunks. Soak the pieces in water for 5 minutes to remove excess starch, then drain thoroughly and pat completely dry using a clean towel or paper towels to ensure no moisture remains.
  2. First Fry: Pour the vegetable oil into a deep skillet or frying pan to approximately 2–3 cm depth and heat it to a temperature of 130–140°C (266–284°F). Add the sweet potato pieces carefully to the oil and fry for about 5 minutes, turning occasionally to cook evenly. Remove the potatoes from the oil and let them rest on a rack or paper towels for 3 minutes to drain excess oil.
  3. Second Fry: Increase the oil temperature to 170–180°C (338–356°F). Return the sweet potatoes to the hot oil and fry for an additional 1–2 minutes to achieve a crispy exterior. Remove the potatoes again and drain well on paper towels to remove excess oil.
  4. Make the Syrup and Coat: In a separate wok or pan, add the granulated sugar, mirin, light soy sauce, and water. Heat the mixture until it comes to a boil, forming a syrup. Add the fried sweet potatoes into the syrup and toss gently for about 30 seconds until the potatoes are evenly coated with the glossy caramelized sauce.
  5. Finish with Sesame Seeds: Transfer the coated sweet potatoes to a serving plate and immediately sprinkle with toasted black sesame seeds for added texture and flavor. Serve warm.

Notes

  • Soaking the cut sweet potatoes helps remove starch that can cause sogginess.
  • Drying the potatoes thoroughly before frying ensures crispiness.
  • Double frying at two different temperatures creates the perfect crispy outside and soft inside texture.
  • Use a thermometer to maintain accurate oil temperatures for best results.
  • Serve Daigaku-imo soon after coating, as the syrup can harden if left to cool.
  • This dessert is best enjoyed warm or at room temperature.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: Japanese

Find it online: https://cozykitchenbymaya.com/authentic-daigaku-imo-caramelized-sweet-potatoes-recipe-2/