RECIPE: Black Sesame Jam Candied Sweet Potatoes (Daigakuimo)
A classic treat, daigakuimo consists of tender pieces of fried sweet potato tossed in a sweet and savory candy coating and sprinkled with black sesame seeds. Made with black sesame jam, this version has a rich nutty flavor and an overall sweetness perfectly enhanced by a sprinkling of sea salt.
Servings: 2
Ingredients:
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160g sweet potato (~1 large sweet potato)
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Oil for frying
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1 Tbsp mirin* (or 1 Tbsp sake + pinch of sugar)
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¼ Tbsp soy sauce*
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A pinch of fine sea salt*
Instructions:
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In a small saucepan, combine Kokuto (Okinawa Black Sugar) and Sesame Jam with mirin (or sake and sugar) and soy sauce. Mix well and cook over low heat to combine.
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Wash the sweet potato and pat dry. Then cut diagonally while rotating a quarter turn between cuts to create small wedges.
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In a frying pan, heat about 4cm (~ 1½ inches) of oil to 140°C (275°F). Add the sweet potato wedges and fry for about 5 mins or until fork tender. Remove from the oil and drain on a paper towel-lined plate for 5 mins.
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Raise the oil temperature to 180°C (350°F) and return the sweet potato wedges to the pan. Fry for 3 mins or until crisp and golden brown. Remove from the pan and drain on a paper towel-lined plate.
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Bring the Kokuto (Okinawa Black Sugar) and Sesame Jam mixture to a simmer. Once bubbling, turn off the heat and add the fried sweet potato wedges, tossing to coat. Plate and sprinkle with fine sea salt.