Daigaku Imo (Japanese Candied Sweet Potatoes)

Method14 steps · about 30 min

1. 1

   Step 1: Choose ONE route for the one 300 g potato: deep-fried stages 5–9 OR pan-fried stages 10–14. Complete shared preparation stages 1–4 first, then use only the chosen route’s ingredients. Fill a medium bowl with separate soaking water and add salt at 1%: 10 g salt per 1 litre of the actual water used. This bath is separate from the deep-fry syrup’s 1½ tablespoons water.

   Uses Water as needed for the potato soaking bath; discard after draining · Salt for the separate 1% soaking bath: 10 g per 1 litre actual water used; total depends on bowl

2. 2

   Step 2: Cut the whole one medium Japanese sweet potato (300 g) into roughly 1-inch wedges using rangiri: hold the knife diagonally, cut, rotate the potato a quarter-turn and repeat to make evenly sized faceted pieces.

   Uses 1 medium Japanese sweet potato (300 g): ONE chosen route only

3. 3

   Step 3: Soak ALL cut potato pieces from stage 2 in the prepared 1% salted-water bath from stage 1 for 10–15 minutes.

   Shared potato soak: 10–15 minutes · 13 minUses Complete cut sweet-potato wedge batch · Actual separate 1% salted-water soaking bath

4. 4

   Step 4: Drain all the soaked potato wedges and discard the soaking bath. Pat every piece thoroughly dry with paper towels before frying. Choose the deep-fried route beginning in stage 5 OR skip to the pan-fried route in stage 10.

   Uses Complete soaked sweet-potato wedge batch

5. 5

   Step 5: DEEP-FRIED ROUTE ONLY: place the complete dried potato batch from stage 4 in a wide pot with COLD neutral oil. Use the deep-fry oil supply of 1½–2 cups, selecting a suitable pot so the potatoes are completely covered; actual oil depth depends on the pot. Do not add the separate pan-fry 2-tablespoon oil stock.

   Uses Complete drained and thoroughly dried potato wedges · 1 1/2 – 2 cups neutral oil, for frying: deep-fried route ONLY

6. 6

   Step 6: DEEP-FRIED ROUTE ONLY: turn the heat to medium and bring the actual oil and potatoes up to 160–170°C. Fry for about 10–15 minutes at this temperature, until a skewer passes through the potatoes with little resistance.

   Deep-fry only: first fry 10–15 minutes · 13 minUses Actual cold-oil potato batch

7. 7

   Step 7: DEEP-FRIED ROUTE ONLY: raise the actual oil to 190°C and fry the tender potatoes for another 1–1½ minutes, until golden and crisp. Lift out and drain the whole potato batch on a wire rack or paper towel. Reserve the drained potatoes for stage 8; the oil bath is not added to the syrup.

   Deep-fry only: crisp 1–1½ more minutes · 1 minUses Complete tender potato batch in frying oil

8. 8

   Step 8: DEEP-FRIED ROUTE ONLY: in a clean pan, combine all 3 tablespoons deep-fry sugar (39 g), 1 tablespoon mirin (15 ml), 1½ tablespoons syrup water (22 ml) and optional ¼ teaspoon deep-fry rice vinegar. Mix before heating, then heat over medium heat until large slow bubbles form and the syrup reaches 300–310°F (about 149–154°C), or a spatula draws a clear line through it. Do not stir repeatedly while the syrup heats. Drizzle in all 1 teaspoon deep-fry Japanese soy sauce, add the complete drained fried-potato batch from stage 7, turn off the heat and gently toss until evenly glazed. Add the ONE teaspoon black sesame seeds for this selected route.

   Uses 3 tbsp (39 g) granulated sugar: deep-fried route ONLY · 1 tbsp (15 ml) mirin: deep-fried route ONLY · 1 1/2 tbsp (22 ml) water: deep-fried route ONLY · 1/4 tsp rice vinegar (optional, see notes): deep-fried route ONLY · 1 tsp Japanese soy sauce: deep-fried route ONLY · Complete drained crisp deep-fried potato batch · 1 teaspoon black sesame seeds for the ONE chosen route

9. 9

   Step 9: DEEP-FRIED ROUTE ONLY: spread all glazed potatoes on a parchment-lined tray or plate, separating the pieces so they do not stick as the coating sets. Serve as one batch and STOP. Do not continue to the pan-fried alternative.

   Uses Complete glazed deep-fried potato batch with sesame

10. 10

    Step 10: PAN-FRIED ROUTE ONLY: skip stages 5–9. In a pan, combine ONLY all 2 tablespoons pan-fry oil (30 ml), 3 tablespoons pan-fry sugar (39 g), ½ teaspoon pan-fry Japanese soy sauce and optional ¼ teaspoon pan-fry rice vinegar. Add the complete dried potato batch from stage 4, cover with an ordinary lid and heat over medium heat. Use the author’s plain-lid option and wipe condensation from the lid when opening it.

    Uses 2 tbsp (30 ml) neutral oil: pan-fried route ONLY · 3 tbsp (39 g) sugar: pan-fried route ONLY · 1/2 tsp Japanese soy sauce: pan-fried route ONLY · ¼ tsp rice vinegar (optional, see notes): pan-fried route ONLY · Complete dried sweet-potato wedges: pan-fried alternative

11. 11

    Step 11: PAN-FRIED ROUTE ONLY: once the actual covered potato, oil and sugar mixture starts bubbling, swirl the pan and lower the heat to low or medium-low. Cook covered and undisturbed for 6–8 minutes.

    Pan-fry only: first covered cook 6–8 minutes · 7 minUses Complete pan-fry potato oil sugar and soy mixture

12. 12

    Step 12: PAN-FRIED ROUTE ONLY: uncover and wipe condensation from the lid. Flip all potatoes. If using the optional 1 tablespoon salted butter, divide that ONE tablespoon between three spots in the pan; do not add three tablespoons. Cover again and cook for another 4–5 minutes, until the potatoes are tender. Proceed without butter if omitting it.

    Pan-fry only: second covered cook 4–5 minutes · 5 minUses Complete partially cooked covered pan-fried potato batch · 1 tbsp salted butter (optional): pan-fried route ONLY

13. 13

    Step 13: PAN-FRIED ROUTE ONLY: remove the lid, tilt the pan to spread the actual melted butter if used, and cook the same potato batch uncovered for 2–3 minutes, until golden and lightly crisp. Do not add another butter portion.

    Pan-fry only: uncovered crisping 2–3 minutes · 3 minUses Complete tender pan-fried potatoes with optional one-tablespoon butter

14. 14

    Step 14: PAN-FRIED ROUTE ONLY: quickly transfer all cooked glazed potatoes to a parchment-lined tray or plate. If desired, drizzle over any actual syrup remaining in the pan. Sprinkle with the ONE teaspoon black sesame seeds for this selected route and serve as one batch. This completes the pan-fried alternative.

    Uses Complete finished pan-fried glazed potato batch · Any actual leftover pan-fry syrup, used as desired; remaining yield is not specified · 1 teaspoon black sesame seeds for the ONE chosen route