Daigakuimo
Daigakuimo is A Delicious Fall Treat
Fall calls for all the Satsumaimo, Japanese sweet potato lovers. And I am one of them.
In Japan, Daigakuimo, candied Satsumaimo is not just a dish, but its humble beginnings as a student snack have transformed into a cherished part of Japanese cuisine, particularly during the fall season. And this Daigakuimo recipe is the easiest one as far as I know.
When fall comes around, and you spot some Satsumaimo at your local market, don't hesitate to try your hand at making Daigakuimo.
RECIPE
Servings: 2-3
Time: 10 min
Ingredients:
1 medium-sized satsumaimo (Japanese sweet potato)
3 tablespoons vegetable oil
3 tablespoons sugar
black sesame seeds (for garnish)
Instructions:
Carefully slice the Satsumaimo into bite-sized pieces. You can leave the skin on for added texture and flavor.
Heat a skillet or frying pan over medium heat and add the sweet potato pieces, vegetable oil, and sugar and stir quickly.
Cover the skillet or pan with a lid and let the sweet potatoes cook for approximately 7-8 minutes. During this time, the sugar will melt, creating a glossy and sweet coating on the sweet potatoes.
Once the sweet potato pieces have achieved a delightful golden-brown color and are tender when pierced with a fork, they are ready. Remove them from the heat and transfer them to a serving plate.
To add a touch of elegance and flavor, sprinkle black sesame seeds over the Daigakuimo. The nutty aroma and crunch of the sesame seeds complement the sweet and savory notes of the dish.
History behind the Daigakuimo: Daigakuimo, often referred to as "university (daigaku) potatoes (imo)," has a fascinating origin that traces back to the early 20th century in Japan. Wondering what the connection between academia and sweet potatoes?
The story goes that during this time, university students in Tokyo were experiencing financial difficulties. In their quest for affordable sustenance, they discovered a delicious and inexpensive way to prepare sweet potatoes. This newfound treat quickly gained popularity among the student community, and it became synonymous with university life. The sweet and crunchy glaze was not only a tasty snack but also a source of comfort and nostalgia for many students.
The basic preparation method of Daigakuimo involves deep frying sweet potato pieces until they become crispy and then coating them in a sugary syrup. Often, sesame seeds are sprinkled on top, adding a delightful nutty flavor and a pleasing textural contrast. This recipe doesn’t include the deep frying process, but instead, just fry all the ingredients in a pan to create the delicious treat quickly.
Over the years, Daigakuimo has evolved from being a simple student snack to a beloved Japanese street food and home-cooked dish. It is a quintessential representation of Japanese comfort food, especially during the autumn season when sweet potatoes are in abundance.
