Daigakuimo Recipe (Candied Fried Sweet Potato Dessert)

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We are making easy and healthy Daigakuimo, candied sweet potato, using a Mushiyaki method, a combination of steaming and frying processes. Enjoy the delicious crispy outside, and soft and fluffy inside!

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Daigakuimo (Easy Candied Sweet Potato Dessert)
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Course Dessert, Snack
Cuisine Japanese
Keyword easy, quick, Thanksgiving
Cook Time 15 minutes
Time for soaking the sweet potato in water is not included in cook time.
Servings
people
Translator Get Francis Mug
Course Dessert, Snack
Cuisine Japanese
Keyword easy, quick, Thanksgiving
Cook Time 15 minutes
Time for soaking the sweet potato in water is not included in cook time.
Servings
people
Translator Get Francis Mug
Votes: 0
Rating: 0
You:
Please leave a 5 star rating if you like the recipe! 🙂
Add to Meal Plan
Add to Meal Plan:
This recipe has been added to your Meal Plan
Ingredients
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
  1. Let's cut the sweet potato. Wash the potato beforehand and trim off both ends. If it is thick, cut vertically in half.
    Let's cut the sweet potato. Wash the potato beforehand and trim off both ends. If it is thick, cut vertically in half.
  2. Cut the potato into rolling wedges while rotating it toward you.
    Cut the potato into rolling wedges while rotating it toward you.
  3. Let the potato sit in a generous amount of water for around 10 minutes to prevent it from discoloring.
    Let the potato sit in a generous amount of water for around 10 minutes to prevent it from discoloring.
  4. Let's make Daigakuimo. Put the vegetable oil and sugar in a pan.
    Let's make Daigakuimo. Put the vegetable oil and sugar in a pan.
  5. Lightly drain the potato wedges.
    Lightly drain the potato wedges.
  6. Place them in the pan and distribute. You should not wipe off the moisture from the potato to achieve a soft and fluffy texture inside.
    Place them in the pan and distribute. You should not wipe off the moisture from the potato to achieve a soft and fluffy texture inside.
  7. Cover and turn on the burner.
    Cover and turn on the burner.
  8. Cook on medium-low heat. This cooking process is called Mushiyaki, in which the ingredients are steamed and fried in a pan.
    Cook on medium-low heat. This cooking process is called Mushiyaki, in which the ingredients are steamed and fried in a pan.
  9. When it starts to make crackling sounds, quickly swirl the pan.
    When it starts to make crackling sounds, quickly swirl the pan.
  10. After 2 minutes, remove the lid and flip each potato wedge over with kitchen chopsticks.
    After 2 minutes, remove the lid and flip each potato wedge over with kitchen chopsticks.
  11. Place the lid again and cook for 2 more minutes.
    Place the lid again and cook for 2 more minutes.
  12. Remove the lid and flip the potato over to brown the surface evenly.
    Remove the lid and flip the potato over to brown the surface evenly.
  13. Reduce the heat if the pan becomes too hot.
    Reduce the heat if the pan becomes too hot.
  14. Repeat this process until the surface becomes deliciously golden brown.
    Repeat this process until the surface becomes deliciously golden brown.
  15. Pierce the potato with a bamboo skewer.
    Pierce the potato with a bamboo skewer.
  16. When it's soft enough for the skewer to go through, drop in a few drops of soy sauce.
    When it's soft enough for the skewer to go through, drop in a few drops of soy sauce.
  17. If you like it extra crispy on the outside, stir-fry longer at this stage, and then add the soy sauce.
    If you like it extra crispy on the outside, stir-fry longer at this stage, and then add the soy sauce.
  18. Quickly swirl the pan and it is ready to serve.
    Quickly swirl the pan and it is ready to serve.
  19. Arrange the Daigakuimo on a plate and sprinkle on the toasted black sesame seeds.
    Arrange the Daigakuimo on a plate and sprinkle on the toasted black sesame seeds.
Recipe Notes

Just a few drops of soy sauce is enough to bring out the sweetness of the potato so avoid overusing it.
This daigakuimo recipe uses a minimum amount of oil.
This is a delicious, healthy and easy dessert so you should definitely try it out.

Cooking with Dog

Cooking with Dog is a YouTube cooking show featured by a canine host Francis and a mysterious Japanese Chef whose real name is not disclosed.
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Jay

What a great recipe! Definitely going to try it. Arigatou gozaimasu!