Daigakuimo (Easy Candied Sweet Potato Dessert)
https://cookingwithdog.com/recipe/daigakuimo/
Servings
2people
Cook Time
15minutes
Servings
2people
Cook Time
15minutes
Ingredients
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
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.