5 from 2 votes

Servings

Daigaku Imo is a popular Japanese sweet potato treat with a crunchy candy glaze. A simple and delicious way to satisfy your sweet tooth!

Looking for Japanese sweet potato recipes? Enjoy these 11 delicious and easy dishes!

Daigaku Imo

Daigaku imo literally means “university potatoes.” It’s a tasty Japanese snack made of deep-fried sweet potato chunks coated in a sweet, glossy syrup. The name comes from its popularity among university students in the early 1900s.

Recipe Ingredients

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

Japanese Sweet Potatoes: When selecting Japanese sweet potatoes, choose firm, smooth-skinned varieties with no bruises or soft spots. You can find them at Japanese grocery stores, Asian markets, or specialty food stores. Learn more about types of Japanese sweet potatoes here.
Oil: Use any neutral oil that works well for frying, such as vegetable, canola, or rice oil.
Sweet Syrup: A simple mix of sugar, mirin, and soy sauce creates the classic glossy coating. You can replace the sugar with honey if you like a milder sweetness.

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.

How To Make Daigaku Imo: STEP BY STEP

Here’s a quick visual guide! Check the recipe card below for the video and full details!

Step 1

Cut sweet potato into chunks and microwave or boil them until soft.

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 black sesame seeds and a pinch of salt for extra flavor!

Recipe Tips

Soak the Sweet Potatoes: Soak the cut pieces in water for about 5 to 10 minutes to keep the color bright and prevent discoloration.
Deep-Fry for Extra Crunch: If you prefer a crispier texture, skip microwaving and deep-fry the sweet potatoes. Cook them slowly at medium-low heat (around 160°C / 320°F) so they become tender on the inside and golden on the outside.
Air Fry Option: For a lower-oil method, use an air fryer. Air fry until they are crispy on the outside and soft on the inside. A quick spritz of oil can help them brown evenly.

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Daigaku Imo (Japanese Sweet Potato Dessert)

5 from 2 votes

Prep: 5

Cook: 10

Total: 15

Servings:

Author: Juri Austin

Daigaku Imo is a popular Japanese sweet potato treat with a crunchy candy glaze. A simple and delicious way to satisfy your sweet tooth!

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Equipment

Large Frying Pan

Ingredients

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.

Notes

Storage: Transfer Daigaku Imo to an airtight container and refrigerate. It will keep for 3 to 4 days.
Soak the cut pieces in water for about 5 to 10 minutes to keep the color bright and prevent discoloration.
If you prefer a crispier texture, skip microwaving and deep-fry the sweet potatoes. Cook them slowly at medium-low heat (around 160°C / 320°F) so they become tender on the inside and golden on the outside.
For a lower-oil method, use an air fryer. Air fry until they are crispy on the outside and soft on the inside. A quick spritz of oil can help them brown evenly.

Video

Nutrition

Serving: 1servingCalories: 147kcalCarbohydrates: 28gProtein: 2gPolyunsaturated Fat: 8g

This nutritional information is estimated and provided for general reference only.

Course: Dessert

Cuisine: Japanese

Keyword: daigaku imo, vegan

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Juri Austin

Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

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5 from 2 votes (2 ratings without comment)