Go Back
–+ servings
Tender, fluffy Japanese sweet potatoes glazed in a crisp sesame candy shell, Daigaku Imo is an irresistible Japanese street food snack.
Print

Glazed Japanese Sweet Potatoes (Daigaku Imo)

With a crisp sesame candy shell and tender satsumaimo inside, this daigaku imo recipe shows you how to make Japanese candied sweet potatoes the street‑food way using a glossy rice‑syrup glaze. Enjoy it with tea as a snack or as a sweet side for a Japanese meal, with step photos and video to guide you.
Course Side Dish, Snacks
Cuisine Japanese
Keyword deep-fried
Level Beginner
Main Ingredient Vegetable
Diet Dairy-Free, Gluten-Free, Pescatarian, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 263kcal
Author Marc Matsumoto

Equipment

Ingredients

  • 450 grams Japanese sweet potatoes (satsuma imo)
  • Vegetable oil (for deep-frying)
  • ¼ cup water
  • ¼ cup brown rice syrup (80 grams)
  • 20 grams evaporated cane sugar (about 2 tablespoons)
  • 2 teaspoons black sesame seeds
Grams + US Cups - US Standard

Instructions

  • Trim the ends off the 450 grams Japanese sweet potatoes and cut them rangiri by cutting off a chunk at a 45-degree angle from one end and then turning it 90 degrees and cutting another at a 45-degree angle. Repeat until you've cut all of the tubers into pieces that are roughly the same size and thickness.
    450 grams Japanese sweet potatoes
    Cut the Japanese sweet potatoes at an angle.
  • Soak the cut pieces in cold water to keep them from oxidizing.
    Soak the Japanese Sweet Potatoes in water to keep them from oxidizing.
  • Preheat a pot with 2 inches of Vegetable oil to 340°F or 170°C.
    Vegetable oil
  • Rinse and drain the sweet potato pieces and then put them in a frying pan along with the ¼ cup water. Cover with a lid and steam over medium-high heat until almost no boiling water remains.
    ¼ cup water
    Steaming Japanese Sweet Potatoes.
  • Open the lid, let any remaining water boil off, and then transfer the sweet potatoes into the hot oil.
    Steamed Japanese sweet potatoes in a frying pan.
  • Fry these until they're golden brown (about 5 minutes), turning them over regularly to ensure they brown evenly.
    Deep-frying Japanese sweet potatoes to make daigaku imo.
  • When the sweet potatoes are almost done frying, add the ¼ cup brown rice syrup and 20 grams evaporated cane sugar to the pan you used for steaming and start heating the mixture to dissolve the sugar.
    ¼ cup brown rice syrup, 20 grams evaporated cane sugar
    Glaze for Japanese sweet potatoes in frying pan.
  • Transfer the fried pieces directly from the oil into the glaze and toss them around in the syrup to coat them evenly. If the mixture has gotten too sticky to glaze, you can add a spoonful of water to loosen it up. Add the 2 teaspoons black sesame seeds and toss to distribute evenly.
    2 teaspoons black sesame seeds
    Daigaku Imo in frying pan.

Video

Nutrition

Calories: 263kcal | Carbohydrates: 44g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 78mg | Potassium: 385mg | Fiber: 3g | Sugar: 22g | Vitamin A: 15960IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 1mg