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Authentic Daigaku-imo (Caramelized Sweet Potatoes) Recipe

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4.3 from 12 reviews

Authentic Daigaku-imo is a traditional Japanese dessert featuring caramelized sweet potatoes with a shiny, sticky glaze. The sweet potatoes are double-fried to achieve a crispy exterior and soft interior before being coated in a flavorful syrup made with sugar, mirin, and soy sauce, then sprinkled with toasted black sesame seeds for added texture and nutty flavor. This delightful treat combines simplicity and elegance, perfect for enjoying as a sweet snack or dessert.

  • 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 (enough for 2–3 cm depth in 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 skin on into irregular, bite-sized chunks. Soak the pieces in water for 5 minutes to remove excess starch, then drain well in a colander. Pat completely dry with a kitchen towel to remove all moisture.
  2. Double fry the sweet potatoes: Pour vegetable oil into a deep skillet to a depth of 2–3 cm and heat to 130–140 °C (265–285 °F). Add the sweet potato pieces and fry gently for about 5 minutes, turning occasionally to cook evenly without browning. Remove sweet potatoes and let them rest for 3 minutes to allow residual heat to cook the insides gently. Then increase the oil temperature to 170–180 °C (340–355 °F). Return the sweet potatoes to the oil and fry again for 1–2 minutes until crisp and golden. Remove and drain on paper towels to remove excess oil.
  3. Make the syrup and coat: In a wok or frying pan, add the granulated sugar, mirin, light soy sauce, and water. Heat the mixture over medium heat until it comes to a boil and thickens slightly to a syrupy consistency. Add the fried sweet potato chunks to the syrup and quickly toss to coat them evenly for about 30 seconds, ensuring the sweet potatoes are well covered with the shiny glaze.
  4. Finish with sesame seeds: Transfer the coated sweet potatoes to a serving plate and sprinkle with the toasted black sesame seeds to add nutty flavor and finish the dish authentically. Serve warm or at room temperature.

Notes

  • Soaking the sweet potatoes before frying helps remove starch, preventing them from sticking together and improving texture.
  • Double frying at different temperatures ensures a creamy interior and a crisp exterior.
  • Use yellow-fleshed Japanese sweet potatoes for the best flavor and texture characteristic of Daigaku-imo.
  • Be attentive when coating the sweet potatoes in the syrup to avoid burning the sugar.
  • Toasting sesame seeds enhances their aroma and adds depth to the dish.
  • This dish is best enjoyed fresh as the caramelized coating can harden if stored for long.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: Japanese
  • Diet: Vegetarian

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