Bite-size Daigaku Imo
This very easy recipe was on the morning t.v. program, "Hanamaru Cafe". These have become Shinji's favorite "oyatsu" or snack. And while it is sweet, it is still a healthful snack as the sweet potatoes are rich in nutrients and it is topped with sesame seeds. Best of all, it takes less than 10 minutes to make.
The top photo is of bite-size cubes, a bit more hard work, but easy for children to eat. The purple sweet potatoes came from our rooftop garden in Tokyo (if you can imagine that). The bottom photo is much easier for cutting up and more like the traditional daigaku imo.
The top photo is of bite-size cubes, a bit more hard work, but easy for children to eat. The purple sweet potatoes came from our rooftop garden in Tokyo (if you can imagine that). The bottom photo is much easier for cutting up and more like the traditional daigaku imo.
250-300 grams sweet potato (cut into bite size pieces, rinsed of excess starch, and dried)
4 Tablespoons sugar (wasanbon if you have it, if not, regular sugar or try brown sugar)
1 teaspoon soy sauce
1 teaspoon vinegar
1/2 teaspoon salt
4 Tablespoons salad oil
a bit of water (just a tiny splash)
toasted black sesame seeds
Put the sweet potatoes, sugar, soy sauce, vinegar, salt, salad oil and water in a fry pan and put over medium high heat. Place a lid over it and after two minutes stir the mixture. After another two minutes stir again, and start to watch (and smell) that the sugar does not burn. After six minutes, check to see if the sweet potatoes are cooked, and then move to a plate to serve. Sprinkle with black sesame seeds and allow for the sugar to cool a bit before serving.
The vinegar helps the sugar from hardening when it cools down.
Variations:
Cut into small cubes which is easier for kids to eat.
Use different colored sweet potatoes.
You too may become addicted to these "daigaku imo" candied sweet potatoes.
First posted 29th November 2008
