Steps to Make Super Quick Homemade Daigaku Imo: Caramelized Japanese Sweet Potatoes

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, daigaku imo: caramelized japanese sweet potatoes. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Daigaku Imo: Caramelized Japanese Sweet Potatoes is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Daigaku Imo: Caramelized Japanese Sweet Potatoes is something which I have loved my entire life. They are nice and they look wonderful.

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

The ingredients needed to make Daigaku Imo: Caramelized Japanese Sweet Potatoes:

1. Prepare 1 large Japanese yam/sweet potato (satsuma-imo)
2. Make ready Oil for frying, enough to submerge the chopped yams
3. Take 1 1/2 Tbsp sugar (20 g)
4. Prepare 2 Tbsp honey
5. Prepare 1 Tbsp water
6. Take 1 pinch salt
7. Prepare Couple drops of soy sauce
8. Make ready 1 slice lemon (optional)
9. Make ready 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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