A lot of sweet potatoes are found in the supermarkets these days and as the scholar year second term is starting, the Japanese, young and old alike are looking forward to eating traditional desserts made with these tubers.
“Daigaku Imo” in Japanese means “University Potato” as the University students in the Kanda District, Tokyo, were very fond of this dessert back in Taisho Era. The same dessert, which has somewhat disappeared during WWII came into fashion again thanks to the students of the prestigious Tokyo University!
I already have introduced a recipe some time ago, but this is one is more professional (but still easy).
As usual I leave the proportions to your liking!
Raw sweet potatoes
Black sesame seeds
San-ontou sugar/三温糖 (if not available use red sugar or brown sugar)
Mizuame/水あめ/”Water sugar” (if not available use corn syrup)
Clean the sweet potatoes thoroughly.
Better than a knife use a vegetable peeler to peel all skin.
Make sure not to leave any skin or “eye”. Clean rapidly in water.
Cut to bite size and clean in new water.
Important tip. Cut the sharp edges away. The potato will not crumble when being deep-fried and the “bite” will be improved!
In a proportion of 1 for water and 2 for sugar, heat until sugar has completely dissolved stirring all the time.
Add the syrup and stir until completely dissolved.
As an indication, the proportions i use is:
Water: 200 cc (1 cup)
Sugar: 400 g
Syrup: 150 g
When the whole has dissolved turn off the fire.
Deep-fry at 170 degrees Celsius for 5 minutes.
Scoop out and keep out for a while.
Check that the oil is at 170 degrees Celsius and deep-fry a second time until the sweet potatoes have attained a nice “fox brown” color.
leave them on a piece of kitchen paper for a while to absorb excess oil.
Place on a place and pour plenty of syrup over them.
Sprinkle black sesame seeds liberally and serve!
Proceed with the first deep-frying first.
Deep-fry them a second time only when you are ready to eat them.
Deep-frying in two will give you crisp potatoes!
Re-heat the syrup if necessary although this dessert can be appreciated at any temperature!
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Shop with Intent by Debbie
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Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,
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The Wine Wankers by Stuart in Australia!
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