Daigaku-imo (Candied Sweet Potatoes)
This is an easy, fail-proof recipe for Daigaku-imo that you can make in a frying pan without deep-frying. By using starch syrup, the glaze stays glossy and smooth without hardening or becoming sticky even after cooling. Microwave pre-heating allows for a quick cook time while ensuring the inside remains fluffy and tender.
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🍳 Cooking Flow
Cut the sweet potato into bite-sized chunks and soak in water for 5 minutes to remove harshness. → Microwave at 600W for 4 minutes, then wipe dry thoroughly. → Pan-fry with 2 tablespoons of oil until crispy all over, then remove. → Wipe the pan clean, let it cool slightly, then heat the starch syrup, water, and soy sauce over low heat. → Once the sauce starts to bubble, add the sweet potatoes and black sesame seeds to coat.
Cooking Steps
Brief Cooking Order
Cut the sweet potato into bite-sized chunks and soak in water for 5 minutes to remove harshness. → Microwave at 600W for 4 minutes, then wipe dry thoroughly. → Pan-fry with 2 tablespoons of oil until crispy all over, then remove. → Wipe the pan clean, let it cool slightly, then heat the starch syrup, water, and soy sauce over low heat. → Once the sauce starts to bubble, add the sweet potatoes and black sesame seeds to coat.
Introduction
This is an easy, fail-proof recipe for Daigaku-imo that you can make in a frying pan without deep-frying. By using starch syrup, the glaze stays glossy and smooth without hardening or becoming sticky even after cooling. Microwave pre-heating allows for a quick cook time while ensuring the inside remains fluffy and tender.
Step 1
Wash the sweet potato, trim off both ends, and cut into bite-sized pieces using the 'rangiri' (rolling cut) method.
Step 2
Fill a bowl with water and soak the cut sweet potato for about 5 minutes to remove the harshness.
Step 3
Drain the sweet potato, place it in a heat-resistant bowl, cover loosely with plastic wrap, and microwave at 600W for 4 minutes (4 minutes 10-20 seconds for 500W). It is done when a bamboo skewer meets slight resistance when pierced.
Step 4
Drain the sweet potato in a colander and thoroughly wipe away any excess surface moisture with a paper towel.
Step 5
Add salad oil (2 tablespoons) to a frying pan, heat over medium for 30-40 seconds, then add the sweet potatoes. Pan-fry for 4-5 minutes, turning occasionally, until crispy and golden brown all over, then remove from the pan.
Ingredients List
Important Notes
💡 Pre-heating the sweet potato in the microwave enhances its sweetness, shortens the pan-frying time, and results in a fluffy texture.
⚠️ Before pan-frying, be sure to wipe off all moisture from the sweet potatoes with a paper towel to prevent oil splattering.
✨ Using starch syrup in the glaze provides moisture and viscosity, keeping the finish glossy and preventing it from hardening even when cold.
🔥 Always use low heat when heating the glaze and be careful not to over-reduce it. Heating over high heat will cause the sauce to thicken too rapidly and become stiff.
🔄 If the glaze hardens after cooling, add about 1 teaspoon of water and reheat over low heat to restore it to its smooth, syrupy consistency.
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