How to make Daigaku Imo (sweet potato)

31 Jan

Ingredients for 2-3 people, as a side dish
sweet potato (1 large) 
cooking oil or sesame oil (3tbs)
sugar (3tbs)
vinegar (half tsp) 
soy sauce (1tbs, if you like)
black sesame seeds (adequate)

Peel off the skin of sweet potato, chop it coarsely, and put it into the water for about 10 minutes.

Throw oil, sugar, vinegar (and soy sauce if you like) into a frying pan.

Then drain the chopped sweet potato and place it on a frying pan. 

Place a lid on a frying pan and heat it over moderate heat.
When you hear some crackling noise that is getting louder, turn the heat to low and keep heating for 10-15 minutes.

See if sweet potato is fully heated.

Keep stir-frying until the sweet potato gets coated with sugar and the surface of it gets crispy. (Unnecessary oil remains in the frying pan.)

Serve it on a dish and sprinkle some black sesame seeds over it. It’s done! 😀

Originally, Daigakuimo can be deep fried and mixed up with sauce that is made separately from sweet potato. But this recipe is what makes it easy. Hope you enjoy it! 😉


13 Responses to “How to make Daigaku Imo (sweet potato)”

  1. Lorena January 31, 2012 at 12:08 pm #

    That’s a easy recipe, just the type I like to do! ;). This weekend I’ll look what sweet potato is in spain and I’ll try to do it

    • kirin February 1, 2012 at 9:13 am #

      I heard sweet potato is called camote in Mexico, but I don't know if it's the same in Spain. ^ ^; Hope you like it.

      • Alberto February 2, 2012 at 9:04 am #

        That recipe looks so easy… And the final result looks pretty tasty 🙂

        En España, creo que la patata dulce es el "Boniato" o la "Batata", aunque no estoy seguro.

        I got a new idea, for your recipes, you can write how much time do you need to cook the recipe.

        Thanks for this nice recipe.


      • kirin February 2, 2012 at 2:56 pm #

        El "Boniato" o la "Batata"…son muy diferentes de como se llama en Mexico…

        Oh, that sounds like a good idea! I'll talk with Chika about it. ^_^
        Thank you!

      • Alberto February 3, 2012 at 9:06 am #

        Boniato is quite known here in Spain. It's like a normal potato but much more sweet, used mainly for deserts and cakes.
        There are two types of Boniato, which I don't know much the difference:


        I think the second one is the most similar to Japanese sweet potato, but I can't really say because i never eat JP sweet potatoe before. 🙂


      • kirin February 4, 2012 at 8:47 am #

        JP sweet potato is called "Satsumaimo" and it looks like this.

        However, lately "An-nou imo" is also popular in Japan.

        "Imo" means potato in Japanese. ^_^

  2. Shimin January 31, 2012 at 2:58 pm #

    Looks soooo yummy~

  3. megan February 3, 2012 at 6:06 am #

    Oooh, yummy! Thanks for sharing all your different recipes–they look tasty and simple.

    • kirin February 4, 2012 at 8:48 am #

      You're welcome.
      Hope you try them and like some. ^ ^

  4. Sara February 7, 2012 at 9:31 am #

    Hi Kirin,
    Is this a recipe where the sweet potato will be quite "sticky" in the end? I went to a Japanese takoyaki party once and my friend said she bought some from the shop, but I remember that it was sweet because it was covered in sugar, and because of that, the caramalised sugar coating shell was "hard" on the outside.

    • kirin February 8, 2012 at 1:42 am #

      I know what you mean. But this way doesn't make it so sticky. I don't like the hard sugar coating either. ^ ^;;

  5. Chrissie Seals February 12, 2012 at 9:30 am #

    Nice recipe. Has anyone ever tried adding chia seeds to their baking??

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