Japanese Candied Sweet Potato (Daigaku Imo)
User Reviews
5.0
3 reviews
Excellent
Japanese Candied Sweet Potato (Daigaku Imo)
Report
Whether you're entertaining or relaxing, this recipe hits the spot.
Share:
Ingredients
- 350 g Japanese sweet potato (satsumaimo)
- water for soaking
- 1 pinch salt
- cooking oil for deep frying
Caramel
- 60 g caster sugar or granulated
- 1 ½ tbsp mirin
- ½ tbsp water
- ½ tsp rice vinegar
- ½ tsp soy sauce
- ½ tsp black sesame seeds
Add to Shopping List
Instructions
- Wash 350 g Japanese sweet potato and gently rub the skin to remove any dirt.
- Cut off the ends, cut into 1.5cm (1/2 inch) slices and then cut each round into 3 sticks.
- Place the sweet potato sticks in a bowl of cold water with 1 pinch salt and soak for 5 minutes.
- Drain the water and dry the surface of each piece thoroughly with kitchen paper.
- Place the sticks of sweet potato in a pot and add cold cooking oil until completely submerged.
- Move the pot to the stove and turn on the heat on a medium setting. Cook the sweet potato until golden. (For thick pieces, pierce with a skewer to check it's soft inside.) From beginning to end, this usually takes about 15 minutes.
- Once golden, transfer to a wire rack and allow any excess oil to drain off.
- Take a thick base saucepan and add 60 g caster sugar, 1 ½ tbsp mirin, ½ tbsp water and ½ tsp rice vinegar. Mix the ingredients together and place on the stove, heat on low.
- Keep mixing until the sugar is dissolved, make sure to stop mixing as soon as it starts bubbling.
- When the caramel turns golden, dip a chopstick in it and submerge it into cold water, if the caramel goes hard then it's ready. (If it doesn't, heat for a little longer and keep testing every 30 seconds or so.)
- Add the ½ tsp soy sauce and ½ tsp black sesame seeds, mix quickly and then add the sweet potato pieces. Turn off the heat.
- Coat each piece in caramel and then transfer them to a non-stick surface. (Lightly greased baking paper or a silicone baking mat.) If the caramel starts to harden in the pan, heat on low until it softens again and then turn off the heat again to prevent burning. Repeat as many times as necessary until all of your sweet potato sticks are coated, then leave to cool for 5-10 minutes to allow the candy to fully harden.
- Enjoy!
Notes
- Best eaten on the day of cooking.
- Cleaning tip: Once you've finished coating the caramel, add hot water straight to the pan and leave it to soak to prevent hard candy sticking to the bottom of the pan.
Nutrition Information
Show Details
Calories
199kcal
(10%)
Carbohydrates
47.1g
(16%)
Protein
1g
(2%)
Fat
1.7g
(3%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
0.6g
Sodium
112mg
(5%)
Fiber
2.5g
(10%)
Nutrition Facts
Serving: 4portions
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Calories | 199kcal | 10% |
| Carbohydrates | 47.1g | 16% |
| Protein | 1g | 2% |
| Fat | 1.7g | 3% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.6g | 4% |
| Sodium | 112mg | 5% |
| Fiber | 2.5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
