Daigaku Imo: Caramelized Japanese Sweet Potatoes

• 1 large Japanese yam/sweet potato (satsuma-imo)
• 1 1/2 Tbsp sugar (20 g)
• 2 Tbsp honey
• 1 Tbsp water
• 1 pinch salt
• 1 slice lemon (optional)
• 2 tsp black sesame seeds

1. Wash sweet potato well, do not peel.
2. Chop the sweet potato into bite-size chunks.
3. Let dry for 30 minutes.
4. Heat oil to 160C/320F (or just hot enough to fry) in your frying pot.
5. Deep fry potato until starting to turn golden brown.
6. Remove from oil and let excess oil drain.
7. In a separate pan or pot, heat 1 1/2 (20g) sugar, 2 Tbsp honey, and 1 Tbsp water.
8. When it starts to simmer, toss in the fried sweet potato chunks and mix until well coated.
9. Add a pinch or two of salt, just a touch of soy sauce, and one lemon slice.
10. Remove the lemon slice after about 10 seconds.
11. Adjust taste if needed.
12. Remove from heat and sprinkle with black sesame seeds.
13. Let cool before eating.
14. Will keep for a couple days if stored in the fridge.

sugar, honey, water, salt, lemon, black sesame seeds

Taken from cookpad.com/us/recipes/235504-daigaku-imo-caramelized-japanese-sweet-potatoes (may not work)