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Tender, fluffy Japanese sweet potatoes glazed in a crisp sesame candy shell, Daigaku Imo is an irresistible Japanese street food snack.

Glazed Japanese Sweet Potatoes (Daigaku Imo)

With a crisp sesame candy coating and a tender, fluffy interior, this Daigaku Imo (大学芋) is an easy Japanese sweet potato recipe that makes for a delicious afternoon snack or sweet side dish for a Japanese meal.
Course Side Dish, Snacks
Cuisine Japanese
Keyword deep-fried
Level Beginner
Main Ingredient Vegetable
Diet Dairy-Free, Gluten-Free, Pescatarian, Vegan, Vegetarian
Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes
Servings 4 servings
Calories 178 kcal

Ingredients

  • 450 grams Japanese sweet potato (satsuma imo)
  • Vegetable oil (for deep-frying)
  • 1/4 cup water
  • 1/4 cup brown rice syrup (80 grams)
  • 20 grams sugar (about 2 tablespoons)
  • 2 teaspoons black sesame seeds

Instructions

  1. Trim the ends off of the sweet potato and cut it rangiri by cutting off a chunk of potato at a 45-degree angle from one end and then turning the potato 90 degrees and cutting another chunk off at a 45-degree angle. Repeat until you've cut all of the potatoes into pieces that are roughly the same size and thickness.
    Cut the Japanese sweet potatoes at an angle.
  2. Soak the cut potatoes in cold water to keep them from oxidizing.
    Soak the Japanese Sweet Potatoes in water to keep them from oxidizing.
  3. Preheat a pot with 2-inches of vegetable oil to 340 degrees F or 180 C.
  4. Rinse and drain the potatoes and then put them in a frying pan along with the 1/4 cup of water. Cover with a lid and steam over medium-high heat until there is almost no water remaining.

    Steaming Japanese Sweet Potatoes.
  5. Open the lid, let any remaining water burn off, and then transfer the sweet potatoes into the hot oil.
    Steamed Japanese sweet potatoes in a frying pan.
  6. 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.
  7. When the sweet potatoes are almost done frying, add the rice syrup and sugar to the pan you steamed the potatoes in and start heating the mixture to dissolve the sugar.
    Glaze for Japanese sweet potatoes in frying pan.
  8. Transfer the sweet potatoes 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 sesame seeds and toss to distribute evenly.
    Daigaku Imo in frying pan.
Nutrition Facts
Glazed Japanese Sweet Potatoes (Daigaku Imo)
Amount Per Serving
Calories 178 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 78mg3%
Potassium 384mg11%
Carbohydrates 44g15%
Fiber 3g12%
Sugar 22g24%
Protein 2g4%
Vitamin A 15960IU319%
Vitamin C 3mg4%
Calcium 58mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.