These Japanese Candied Sweet Potatoes (Daigaku Imo) is a classic snack to enjoy in fall and winter. They are crispy on the outside, tender …
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1 Japanese sweet potato (Approx 350g) water (for soaking) 1 pinch salt oil (for deep frying) Caramel 5 tbsp caster or granulated sugar ( 60g) 1 ½ tbsp mirin ½ tbsp water ½ …
Glazed Japanese Sweet Potatoes (Daigaku Imo) Print Pin Discuss Cook Time 12 mins Yield 4 servings Units Ounces + US Cups …
Soak the sweet potatoes for 10-15 minutes. Add oil, sugar to a pan. Add soy sauce and vegan butter if using and mix together. Add the …
Daigaku Imo Recipe Prep Time: 10 minutes Cook Time: 20 minutes Yield: 3-4 servings Ingredients 18 oz (500 g) Japanese "Satsuma Imo" sweet potatoes Deep-frying oil 4 Tbsp sugar 4 Tbsp Mirin 2 tsp honey 1 tsp …
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Cut the sweet potato into large chunks. Soak in water to remove excess starch, then drain and pat dry. Prepare the syrup by mixing the honey, sugar and soy sauce in a small pan over medium heat. Stir until it is thickened, then remove …
1 sweet potato canola oil spray 4 tbsp sugar 2 tbsp mirin or water 1 tbsp butter 1 tsp soy sauce black sesame seeds Instructions Preheat air fryer to 400 degrees. Wash sweet …
Instructions. Wash the sweet potato well, cut it into bite-size pieces by rotating the sweet potato. Soak them in water for about 10 minutes. Drain the sweet potatoes and …
1 lb sweet potato, cut-up in serving sizes and soaked in water vegetable oil or canola oil (for frying) Sauce 1 cup white sugar (or you can use brown sugar) 1 1⁄2 - 2 tablespoons oil 2 …
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In Japanese, these candied sweet potatoes are called Daigaku Imo (大学芋), literally meaning “University Potatoes”. There are a few theories regarding the origin of name but basically this …
Put the sweet potatoes in 8 cups of water and add salt. Soak for 15 minutes to remove starch. Add the oil to the medium pot and bring it to 320 degrees F. Meanwhile, dry …
Japanese candied sweet potatoes are a wonderful treat anytime of year but especially in the fall when the sweet potato in in season. The crunchy outer shell is glazed in a wonderful
This video will show you how to make Daigaku Imo, Japanese candied sweet potatoes. Full Recipe: https://www.japanesecooking101.com/da *** Checkout our New Channel! @OishiiTV
Gently wash the surface of the sweet potato with warm water and a clean cloth. 1 Get Recipe Cut Slice into 1.5cm (1/2 inch) rounds and then cut each round into 3 sticks. 2 Get Recipe …
Carefully add sweet potato to oil and cook for 8 minutes or until deep golden and cooked through. Remove with a slotted spoon and drain on paper towel. Meanwhile, combine honey, …
Candied Sweet Potato ( Daigaku Imo) is mainly consumed in the eastern part of Japan, particularly in the Kanto region of Japan which includes Tokyo and surrounding prefectures. As you can imagine from the name of the dish, it is a very sweet dish and the majority of Japanese people consider this as a snack food.
The process of cooking Daigaku Imo involves two major steps – (1) deep-fry potatoes, (2) toss potatoes in sticky sweet syrup Cut a sweet potato into bite-size pieces. Leave the potato pieces in water to remove the harsh after taste before cooking.
Japanese candied sweet potato (daigaku imo) This is sweet potato at its very sweetest! Deep-fried sweet potato is tossed in a sticky, sweetened soy glaze and sprinkled with black sesame seeds. The name translates as ‘university potatoes’, believed to date back to the 1900s when the dish was popular with university students in Tokyo.
You may wonder why are they called Daigaku Imo – literally means “University Potato”. Because the sweet potatoes were filling and cheap, they became a popular snack at universities in Tokyo during the early 1900s.