Desserts
Daigaku imo: candied Japanese sweet potatoes in a pan
Purple-skinned Japanese sweet potatoes with a glossy sugar-and-soy glaze and black sesame. This microwave-and-pan version uses less oil than deep frying.
- Total time
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- Japanese
Ingredients
Method
Cut the sweet potato
Scrub the sweet potatoes and remove damaged areas. Cut into irregular pieces about 3 cm across, retaining the purple skin.
Soak and dry
Soak in water for 5 minutes, then drain and dry thoroughly with a clean cloth. Surface water causes splattering in hot oil.
Microwave
Place in a microwave-safe dish, cover with a vented lid and cook at 600 W for about 5 minutes. Check with a skewer; continue in 30-second intervals until just tender.
Brown in the pan
Heat 25 g oil in a wide pan over medium heat. Add the dried, precooked pieces and cook for 8–10 minutes, turning gently until several sides are golden.
Prepare the glaze
In a separate clean pan, heat the sugar, 30 ml water and soy sauce. Simmer for 1–2 minutes until large glossy bubbles form; do not reduce to a dark, hard caramel.
Coat
Add the warm sweet potatoes to the glaze and toss gently over low heat for about 30 seconds, until glossy and coated. Keep pieces intact.
Add sesame and cool
Sprinkle with black sesame and spread on baking parchment, separating the pieces. Cool for 5 minutes; the sugar glaze is extremely hot straight from the pan.
Serve
Divide into four portions and serve once the glaze is safe to eat. The coating is best freshly made; avoid touching or tasting hot syrup.
The step photos are illustrative.
Notes
Contains soy, sesame and usually wheat from soy sauce. This version uses microwave cooking and pan browning, rather than traditional double deep frying. Nutrition conservatively counts all 25 g oil. Purple-skinned, yellow-fleshed Japanese sweet potatoes hold their shape well; orange varieties are more fragile. Best eaten fresh; refrigerate leftovers within 2 hours and use within 1 day, accepting a softer glaze.
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Nutrition facts
1 of 4 servings
- Protein
- 1.9 g
- Carbohydrates
- 33 g
- Fat
- 6.8 g
- Saturated fat
- 0.7 g
- Fiber
- 3.1 g
- Sugars
- 16.7 g
- Sodium
- 165 mg
Approximate estimate, not a measurement of the cooked dish. Brands and draining change values; nutrients with incomplete data are omitted. Generic references for prepared mustard, cream, sweet potato, oil and chocolate; specific varieties and brands can differ.
Reference source: USDA FoodData Central SR Legacy
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Purple-skinned Japanese sweet potatoes with a glossy sugar-and-soy glaze and black sesame. This microwave-and-pan version uses less oil than deep frying.
Frequently asked questions
Can I use orange sweet potatoes?
Yes, but they are softer and may break when coated. Check microwave doneness earlier and turn gently.
Why is the coating hard?
The syrup may have reduced too far. Stop at large bubbles and a glossy coating; do not cook it to a dark caramel.
Can I make it without a microwave?
Steam the pieces until just tender, then let the surface dry thoroughly before pan browning. Cooking and total times will change.
