Japanese Sweet Potato is one of the vegetables that I miss. My favourite Japanese Sweet Potato dish is ‘Daigaku Imo’ (大学芋) that is deep-fried Sweet Potato coated with sweet and savoury glaze. I have tried to make it using Sweet Potatoes that are available in Australia and none of them was good. Then, today I found Japanese Sweet Potato at a local vegetable shop by accident. I couldn’t believe my eyes. So, for the first time in 20 plus years, I cooked ‘Daigaku Imo’ today.
350 to 400g Japanese Sweet Potato
Oil for frying
1 teaspoon Toasted Sesame Seeds *Black Sesame Seeds recommended
1/4 cup Sugar
2 tablespoons Mirin OR Water
1/2 tablespoon Soy Sauce
- Wash Sweet Potato and cut into bite-size pieces. Soak in water for 10 minutes to remove starch, drain, and dry well. *Note: This process can be skipped.
- Sweet Potato pieces need to be fried twice. First fry them in medium hot Oil (150-160℃) for 5 minutes OR until a skewer can be inserted, and transfer to a rack.
- Heat the Oil to relatively hot (180℃) and fry Sweet Potato pieces again for a few minutes OR until outside is crusty. Transfer to the rack to drain the Oil.
- Place Sugar and Mirin (OR Water) in a frying pan or large saucepan, and bring to the simmer. When it is bubbly, add Soy Sauce, and remove from heat. Add Sweet Potato and Sesame Seeds, and mix to combine.
- Spread them over a sheet of baking paper to cool, OR enjoy them warm.