Daigaku Imo (Japanese Sweet Potato Dessert)

5 from 2 votes
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15 minutes
Servings 4
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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!

Daigaku imo (Candied Japanese Sweet Potatoes) served in a bowl.

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

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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.

How to make daigaku imo.

Step 1

Microwave the sweet potatoes until cooked.

How to make daigaku imo.

Step 2

Pan-fry the sweet potatoes until crispy.

How to make daigaku imo.

Step 3

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

How to make daigaku imo.

Step 4

Combine the sweet potatoes with the syrup.

Daigaku imo (Candied Japanese Sweet Potatoes) served in a bowl.

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.
Vegetarian ebook cover image.

Want More Plant-Based Ideas?

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Daigaku imo (Candied Japanese Sweet Potatoes) served in a bowl.

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Daigaku Imo (Japanese Sweet Potato Dessert)

5 from 2 votes
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
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!
daigaku imo served in a bowl.
Save the Recipe via Email (Recipe Posts)

Save This Recipe!

Enter your email and I’ll send this recipe straight to your inbox! You’ll also get new, simple recipes every week!

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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Combine: Add the fried sweet potatoes to the pan and stir until they are evenly coated with the sweet syrup.
  6. Topping: Sprinkle sesame seeds on top for extra flavor.

Video

YouTube 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.

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!

5 from 2 votes (2 ratings without comment)

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