Daigaku imo. Daigaku Imo (Glazed Sweet Potatoes) 大学芋. Syrup-glazed, black sesame-studded Daigaku (university) imo (potato) first became popular among university students in Japan at the turn of the twentieth century. Candied Sweet Potato (Daigaku Imo) is mainly consumed in the eastern part of Japan, particularly in the Kanto region of Japan which includes Tokyo and surrounding prefectures.
You can cook Daigaku imo using 4 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Daigaku imo
- Prepare 300 g of sweet potatoes.
- It’s 3 tablespoons of sugar.
- It’s 3 tablespoons of oil.
- Prepare 1 of little salt.
This means "college potatoes" and they are popular snacks for students in Japan. Japanese sweet potatoes are lighter in color than what we are used to. Made with freshly harvested fall sweet potatoes, Daigaku Imo (大学芋), or "university potatoes", takes on a crunchy outer shell, which harbors a pillowy, almost creamy interior. Each piece is glazed in a sweet syrup that gives it a glossy sheen, and a sprinkle of toasty sesame seeds finishes it off.
Daigaku imo step by step
Cut the sweet potatoes in small pieces..
Rinse them in a water..
Put the sweet potatoes in a pan and add sugar and oil..
Fry them for about 7 minutes..
Daigaku Imo, which means University Potato, are candies sweet potatoes, a sweet and slightly savory snack that is often served at university festivals in Tokyo. Daigaku Imo, meaning "University Potatoes", are just one of many dishes featuring Japanese sweet potatoes. They are often served at school festivals in the fall since they are a great street food to sell. You may wonder why are they called Daigaku Imo - literally means "University Potato". Until today, Daigaku Imo is still popular and can be found at many food stands and school festivals during the fall season.
