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recipe college potatoes

Daigaku Imo

  • Author: Funky Asian Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 6-8 minutes
  • Total Time: 0 hours
  • Yield: serves 4
  • Category: small plates
  • Cuisine: Japanese

Ingredients

Scale
  • 2 Large Japanese Sweet Potato (about 1 ¼ pounds)
  • 4 Cups neutral oil
  • 5 Tablespoons Sugar
  • 2 Tablespoons water
  • 1 Tablespoon Mirin
  • 1 teaspoon soy sauce
  • 1 teaspoon toasted black sesame seeds
  • A pinch of coarse salt for garnish

Instructions

  1. Wash the potatoes well under running water.
  2. Cut the sweet potatoes into thin wedges by cutting on an angle and then rolling the potato after each cut. This roll cut technique allows the potato to have as much surface area as possible to cook evenly and absorb sauce.
  3. Soak the wedges in a bowl of cold water 5-10 minutes to remove excess starch. Then drain and blot dry with a dish towel or paper towels.
  4. Add the oil to a large deep skillet (I used a wok pan) and heat over medium high heat for approximately 10 minutes until the oil reaches 340 degrees. You can use a candy thermometer to check or just put one piece of potato into the oil. It should immediately sizzle.
  5. Add the potatoes carefully and deep fry for about 6-8 minutes until a skewer can easily pierce the potato.
  6. Drain the potatoes in a colander or a paper towel lined plate and reheat the oil for several minutes.
  7. Add the potatoes and fry for an additional 3 minutes until the potatoes are a deep golden brown color.
  8. Set aside while you prepare the sauce.
  9. Combine the sugar and water in a large skillet, whisking so the sugar is well mixed.
  10. Bring to a boil over high heat.
  11. Let the sugar mixture cook undisturbed (no more touching) for 2-3 minutes until it is an amber brown. 
  12. Turn the heat off and carefully add the soy sauce and mirin (it will bubble furiously), stirring with a whisk to combine.  
  13. Add the potatoes to the syrup. 
  14. Coat the potatoes in the syrup and sprinkle with the sesame seeds.
  15. Transfer to a plate and sprinkle with some coarse salt. Serve daigaku imo immediately. 

Notes

*You do not need to throw out the frying oil. Just cool it and then put it through a fine mesh if needed. Save the oil to fry other foods. You can also use less oil and use a smaller pot for frying. You will need to fry the potatoes in batches however. 

Keywords: japanese, snacks, sweet potatoes, vegan, sides, sweets