Besides popular savory street foods like Takoyaki, Curry Bread, or Korokke, Japan also has some sweet street foods! One of my faves is Daigaku Imo or Candied Sweet Potatoes.
Daigaku Imo is a popular Japanese snack made from sweet potatoes. Its name translates to “university potato,” supposedly because it was a popular snack among university students in the early 20th century. The snack gained popularity for its affordability and energy-boosting properties.
These Candied Sweet Potatoes are typically deep-fried and coated with a sweet syrup made from sugar and soy sauce, giving me the perfect blend of crunch and sweetness. It’s like a street party in my mouth!
Apart from being a beloved street food, this Japanese sweet potato dessert is also a popular treat in Japanese festivals and celebrations, like Shichi-Go-San, a celebration of children’s growth.
The Daigaki Imo recipe is easy and simple. However, I’m not a fan of deep-fry dishes, so baked these Japanese sweet potatoes instead. Here’s how to cook Daigaku Imo Candied Sweet Potatoes:
Ingredients
- 2 medium-sized Japanese sweet potatoes
- 1/4 cup soy sauce
- 1/4 cup mirin sweet rice wine
- 2 tablespoons sugar
- 1 tablespoon vegetable oil
- Sesame seeds for garnish
Instructions
- Wash the sweet potatoes carefully and cut them into bite-sized pieces or wedges. Don’t peel the skin.
- In a large bowl, combine salt and water, and fully soak the sweet potato pieces for about 30 minutes. This helps to remove excess starch and ensures a crispier texture when baked.
- Preheat your oven to 400°F (200°C).
- In a small saucepan, combine soy sauce, mirin, and sugar. Heat over medium heat until the sugar dissolves. Simmer for a few minutes until the sauce thickens slightly. Set aside.
- Drain and pat dry the sweet potato pieces.
- Toss the sweet potatoes with vegetable oil to coat evenly. This helps sweet potatoes more brown and crisp.
- Place the sweet potatoes on a baking sheet lined with parchment paper, ensuring they are in a single layer. Bake in the preheated oven for about 25-30 minutes or until the sweet potatoes are golden and crispy, turning them halfway through for even cooking.
- Once the sweet potatoes are baked, transfer them to a bowl. Pour the prepared sauce over the baked sweet potatoes and gently toss to coat evenly.
- Sprinkle sesame seeds over the glazed sweet potatoes for added flavor and texture.
Notes
If you don’t have an oven, you can use an air fryer instead or just deep fry sweet potatoes for about 10 minutes, and then transfer them to the wire rack to drain the oil.
Easy Daigaku Imo – Candied Sweet Potatoes
Ingredients
- 2 medium-sized Japanese sweet potatoes
- 1/4 cup soy sauce
- 1/4 cup mirin sweet rice wine
- 2 tablespoons sugar
- 1 tablespoon vegetable oil
- Sesame seeds for garnish
Instructions
- Wash the sweet potatoes carefully and cut them into bite-sized pieces or wedges. Don't peel the skin.
- In a large bowl, combine salt and water, and fully soak the sweet potato pieces for about 30 minutes. This helps to remove excess starch and ensures a crispier texture when baked.
- Preheat your oven to 400°F (200°C).
- In a small saucepan, combine soy sauce, mirin, and sugar. Heat over medium heat until the sugar dissolves. Simmer for a few minutes until the sauce thickens slightly. Set aside.
- Drain and pat dry the sweet potato pieces.
- Toss the sweet potatoes with vegetable oil to coat evenly. This helps sweet potatoes more brown and crisp.
- Place the sweet potatoes on a baking sheet lined with parchment paper, ensuring they are in a single layer. Bake in the preheated oven for about 25-30 minutes or until the sweet potatoes are golden and crispy, turning them halfway through for even cooking.
- Once the sweet potatoes are baked, transfer them to a bowl. Pour the prepared sauce over the baked sweet potatoes and gently toss to coat evenly.
- Sprinkle sesame seeds over the glazed sweet potatoes for added flavor and texture.
Notes
Discover More:
Easy Takoyaki Recipe without a Takoyaki Pan
Korokke – The Art of Japanese Croquette
Curry Bread (Kare Pan) – a Hidden Gem of Japanese Street Food
Yakitori (Skewered Chicken): from Chicken Wings to Meatballs
Mitarashi Dango – Japanese Rice Dumplings
Roasted Pears with Pecorino Cheese – Sweet and Savory Symphony