5 from 2 votes

Daigaku Imo is a popular Japanese treat made of deep-fried sweet potato pieces coated in a candy glaze. It’s the perfect way to satisfy your sweet tooth!

Looking for Japanese sweet potato recipes? Try my Yaki Imo (Roasted Sweet Potato), Japanese Sweet Potato Mochi with Mitarashi Glaze, or Crunchy Sweet Potato Fries!

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Japanese Sweet Potatoes

Japanese sweet potatoes, or satsumaimo, have reddish-brown skin and creamy yellow-white flesh. They are typically sweeter, firmer, and starchier than other varieties and hold their shape well during cooking. Their versatility makes them a staple for sweet and savory Japanese dishes.

Recipe Ingredients

You’ll need the following ingredients to make this Daigaku Imo:

Ingredients for Daigaku imo (Candied Japanese Sweet Potatoes).

Japanese Sweet Potato: Choose sweet potatoes with dark, shiny skin, a sign of good quality. You can find them at Japanese grocery stores or Asian markets.
Vegetable Oil for frying.
Sugar, mirin, and soy sauce for the sweet syrup.

How To Make Daigaku Imo: STEP BY STEP

Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

Step 1

Microwave the sweet potatoes until cooked.

Step 2

Pan-fry the sweet potatoes until crispy.

Step 3

Add sugar, mirin, water, and soy sauce to create a sweet syrup.

Step 4

Combine the sweet potatoes with the syrup.

Serve the sweet potato pieces in a bowl, and enjoy! Sprinkle with sesame seeds and a pinch of salt for extra flavor!

Recipe Tips

Soaking sweet potatoes prevents the color from changing or darkening.
You can skip microwaving and deep-fry the sweet potatoes for a crunchier texture. Fry them slowly at a medium-low temperature of about 160°C (320°F) to ensure they cook fully in the center.
For a lower-oil option, you can use an air fryer. Air fry the sweet potato pieces until they’re crispy on the outside and tender on the inside.

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Daigaku Imo (Japanese Sweet Potato Dessert)

5 from 2 votes

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Prep: 5

Cook: 10

Total: 15

Servings: 4

Author: Juri Austin

Daigaku Imo is a popular Japanese treat made of deep-fried sweet potato pieces coated in a candy glaze. It's the perfect way to satisfy your sweet tooth!

Equipment

Large Frying Pan

Ingredients

▢ 2 Japanese Sweet Potatoes, medium-sized, 300g
▢ Vegetable Oil, as needed for pan frying
▢ 1 tsp Toasted Sesame Seeds

Sweet Syrup

▢ 2 Tbsp Sugar
▢ 2 Tbsp Mirin
▢ 2 Tbsp Water
▢ 1 Tbsp Soy Sauce

Instructions

Preparation: Cut the sweet potatoes into bite-sized pieces and place them in a bowl. Add enough water to cover the sweet potatoes and soak for five minutes.
Microwave: Drain the sweet potatoes and cover the bowl with plastic wrap. Microwave for five minutes or until the sweet potatoes are cooked. Remove any excess water from the sweet potatoes with a paper towel.
Pan-frying: Heat the oil in a frying pan over medium-high heat. Once the oil is hot, add the sweet potatoes and pan fry for five minutes or until golden brown and crispy. Transfer the fried sweet potatoes to a plate lined with paper towels to drain any excess oil.
Make Sweet Syrup: Remove the oil from the same pan, add the sugar, mirin, water, and soy sauce, and cook over low heat until it thickens, constantly stirring to prevent burning.
Combine: Add the fried sweet potatoes to the pan and stir until they are evenly coated with the sweet syrup.
Topping: Sprinkle sesame seeds on top for extra flavor.

Video

Notes

Storage: Transfer Daigaku Imo to an airtight container and keep it in the fridge. Good for 3 to 4 days.
Soaking sweet potatoes prevents the color from changing or darkening.
You can skip microwaving and deep-fry the sweet potatoes for a crunchier texture. Fry them slowly at a medium-low temperature of about 160°C (320°F) to ensure they cook fully in the center.
For a lower-oil option, you can use an air fryer. Air fry the sweet potato pieces until they’re crispy on the outside and tender on the inside.