Daigaku imo, candied sweet potato

25 min · 2 servings · 259 kcal

Haruka Mori · @mori.haruka

Sweet potato is what Japan is cooking this month. This is the one sold in paper bags near universities. Fried in a cold pan, then glazed. Twenty minutes.

Ingredients

• Japanese sweet potato300 g
• neutral oil3 tbsp
• sugar3 tbsp
• water1 tbsp
• soy sauce1 tsp
• black sesame seeds1 tsp

Instructions

1. Wash the sweet potato. Cut it, skin on, into 3 cm wedges, turning it a little after each cut. Soak 5 minutes in water. Dry well.
2. Put the wedges and the oil in a cold frying pan. Turn the heat to medium. Cook 10 to 12 minutes, turning, until golden and a skewer goes in easily.
3. Pour off most of the oil. Add the sugar, water and soy sauce.
4. Turn the pieces over low heat for 2 minutes, until the syrup is glossy and coats them.
5. Scatter the black sesame. Spread on a plate to cool a little. The syrup sets crisp.

Per serving