Japanese candied sweet potatoes are very popular traditional treat called DAIGAKUIMO in Japanese.
When the fall is here, I'm always calling for sweet potatoes.
Who else is someone like me??
If you want to enjoy something different from roasted sweet potatoes, Candied sweet potatoes are great option to enjoy.
It's vegan, so everyone can enjoy them with some tea.
Make a batch and bring it to the gathering!
<JAPANESE CANDIED SWEET POTATOES/ 大学芋>
＜Yield> 3 servings
<Prep time> 5 mins
<Cook time> 10 mins
300g/ 10.5oz of Japanese sweet potatoes
1 tsp of soy sauce
1 tsp of rice vinegar without MSG
2 tbsp of sugar
2 tbsp of mirin without MSG
Toasted black sesame seed( I love to sprinkle a lot!)
1; Wash sweet potatoes to remove the dirt. Cut into big chunk and soak them in water for 5mins to remove the starch. Drain the water and steam or microwave them 600w for 3mins.
Mix sauces listed above.
2: Wipe off the excess moisture of sweet potato. Heat 2 tbsp of oil over mid heat. Shallow fry them for 3-4 mins on both side or until you get the crunchy crust on every surface. Off the heat.
3: Wipe off the excess oil with the kitchen towel. Add sauce into the pan and heat it up over mid heat to caramelize the sauce for 1-2 mins. Transfer onto the plate and sprinkle generous amount of toasted sesame seed. Ready to enjoy!
<Miwa’s tips> ※Watch more tips on Video!
・Wipe off the excess moisture completely before you start to shallow fry them to prevent from the oil splatter.
・The sauce gets burnt easily, so keep stirring them with the spatula.
・Toasted sesame seed are not optional! It will elevate the flavor. Must- have in my opinion! haha
Store it in a air-tight container in the fridge for 3days.
<Did you try this recipe??>
Let me know by tagging me on Instagram
Love to see your creations!