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Daigaku Imo

Chef Taha Ayad's Recipe Daigaku Imo with glossy Japanese candied sweet potatoes in a ceramic bowl
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Daigaku Imo is a classic Japanese candied sweet potato snack made with Satsumaimo, a glossy sugar coating, and toasted black sesame seeds. This recipe includes the traditional deep-fried method and a steam-and-shallow-fry version for easier everyday cooking.

Ingredients

Scale
  • 1.2 lbs Japanese sweet potatoes (Satsumaimo), scrubbed and left unpeeled
  • 8 cups water
  • 2 teaspoons Diamond Crystal kosher salt
  • 2 cups neutral oil, for deep-frying
  • 5 tablespoons sugar
  • 1½ tablespoons water
  • 1 tablespoon mirin
  • 1 teaspoon unseasoned rice vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon toasted black sesame seeds

Instructions

  1. Wash the Japanese sweet potatoes well and cut them into rangiri-style angled pieces, rotating the potato slightly between cuts so the surfaces catch the syrup well.
  2. Place the cut sweet potatoes in 8 cups water with 2 teaspoons kosher salt and soak for 15 minutes to remove excess surface starch.
  3. Drain the sweet potatoes and dry them very well with a clean kitchen towel or paper towels.
  4. Heat the neutral oil in a medium pot to 320°F. Fry the sweet potatoes in batches without crowding the pot.
  5. Deep-fry for about 10 minutes, turning occasionally, until the pieces are golden and a wooden skewer slides through with gentle resistance.
  6. Transfer the fried sweet potatoes to a wire rack or paper towel-lined plate to drain.
  7. In a wide frying pan off the heat, combine the sugar, water, and mirin. Place over medium heat and bring to a steady bubble.
  8. Add the rice vinegar and soy sauce, then stir constantly until the syrup thickens enough that a spatula dragged across the pan leaves a visible line for a moment.
  9. Turn off the heat, add the fried sweet potatoes, and toss gently until each piece is coated in the glossy syrup.
  10. Sprinkle toasted black sesame seeds over the potatoes while the coating is still soft, then serve warm or at room temperature.

Notes

  1. For the steam-and-shallow-fry version, use about 11 oz Japanese sweet potato, 5 tablespoons sugar, 3 tablespoons neutral oil, ¼ teaspoon soy sauce, ¼ teaspoon rice vinegar, and 1 teaspoon toasted black sesame seeds.
  2. Add the sugar, oil, soy sauce, and vinegar to a cold frying pan, then add the fully dried sweet potato pieces.
  3. Wrap the pan lid with a kitchen cloth to prevent condensation from dripping back into the pan.
  4. Cook over medium heat until bubbling, then reduce to low or medium-low and turn the potatoes every 2–3 minutes.
  5. Cook for 8–10 minutes, or until a skewer slides through smoothly, then sprinkle with sesame seeds while hot.
  6. The fried version gives a crisper finish, while the steam-and-shallow-fry version uses less oil and works well for everyday cooking.

Nutrition

Find it online: https://www.dailysavoryrecipes.com/daigaku-imo-japanese-candied-sweet/