I had Daigaku Imo once and i was sold.
Then, the portion was tiny. I wasn’t satisfied at all. You know, that sorta feeling… not really there but not really here either. Yes, i did think of ordering another portion. Alas, the thought of the price tag put me off … so, i made a mental note to replicate it at home and replicate i did. :)
I was almost tempted to churn some matcha ice cream to go with it actually but aiyoohhh, the current condition of the freezer doesn’t permit it. As always, my freezer is bursting! Hence, a quick trip to the nearest provision shop took care of it. No vanilla bean specks in ice cream? No problemooo… I’m not really spoilt like that. :P
After going through several recipes, i roughly knew what to do.
The recipe which i came up with below is something which i am most comfortable with. Everything was added based on estimation and that was it. Feel free to play around with the ingredients you have at home and adjust accordingly.
Ideally, you may wanna use Japanese sweet potatoes for best result. However, if you can’t get hold of it, any sweet potatoes will do.
Daigaku Imo
(serves 2-4)
4 medium sweet potato, i used 2 orange flesh ones and 2 purple ones
sufficient oil for frying
100g sugar
60ml water
1 tsp soy sauce
a handful of toasted white and black sesame
Method
1. Scrub and wash the sweet potato well. Cut the sweet potato into wedges, leaving the skin on for color. Put the cut pieces into cold water.
2. Heat up enough oil in a large pan, or use a deep fat fryer. Drain and pat dry the sweet potato pieces, and put into the hot oil. Fry on medium heat until cooked through and lightly browned.
3. While frying the potatoes, heat up the sugar and water in a small pot to make sugar syrup. Once the mixture is thickened and slightly caramelized, add in the soy sauce. Remove immediately.
4. By then, the potatoes should be about done. Take the potato pieces out of the oil, drain and immediately put the piping hot pieces into the sugar syrup mixture. Toss the potato slices well till they are all coated with the syrup mixture. Sprinkle with toasted sesame before serving.
5. Best to eat it warm or if you are anything like me, add a scoop or 2 of ice cream for an unforgettable experience. And if you have the time (unfortunately, i didn’t then), make some simple mochi and throw them in. BEST!
Note : if you are planning to style the food for photography, i say, don’t bother because very likely, you will just snap a couple and tuck in immediately! Hee!
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