Daigaku Imo (Japanese Candied Sweet Potatoes)

Name: Daigaku Imo (Japanese Candied Sweet Potatoes)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 medium Japanese sweet potatoes (satsumaimo), about 1 1/4 lb, scrubbed; vegetable oil, for frying (about 1 inch in the pan); 3 tbsp sugar; 2 tbsp honey; 1 tbsp water; 1 tsp soy sauce; 1 tsp rice vinegar; 1 tbsp toasted black sesame seeds

Chunks of Japanese sweet potato fried until crisp outside and fluffy inside, then coated in a glossy soy-honey syrup and sprinkled with black sesame seeds. A beloved Tokyo autumn snack.

Prep10 min

Cook20 min

Total30 min

Serves4

What you'll need

12-inch cast-iron skilletFor searing and oven finishes

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8-inch chef's knifeFor all the chopping

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Mixing bowl setFor mixing and marinating

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Steps

Cut the unpeeled sweet potatoes into 1 1/2-inch wedge-shaped chunks by rolling the potato a quarter turn between cuts. Soak in water 10 minutes, then pat completely dry.

Put the potatoes in a skillet, pour in oil to come halfway up the pieces, then turn on the heat to medium.

Fry, turning occasionally, until golden and a skewer slides in easily, 10 to 12 minutes. Drain on a rack and pour the oil out of the pan.

Wipe the pan, then add the sugar, honey, water, soy sauce and vinegar. Simmer over medium heat until it bubbles into a light syrup, 1 to 2 minutes.

Add the sweet potatoes and toss quickly to coat every piece in the glaze.

Sprinkle with black sesame and spread on a plate to cool for a few minutes so the coating sets.

TipStarting the potatoes in cold oil cooks them through gently before they brown, so the centers turn fluffy without burning the outside.