NOVEMBER 2019 (vol. 147)
OCHIKERON’s
Daigakuimo: Candied Sweet Potatoes
Crispy outside, soft inside! Traditional Japanese Vegan Snack.
Difficulty: VERY Easy
Time: 15 min
Number of servings: n/a
Ingredients:
400g (about 1lb) Japanese sweet potato
4 tbsp. sugar *regular white sugar, brown sugar, honey, maple syrup, etc… are ok
1/2 tsp. soy sauce
1/2 tsp. vinegar or lemon juice * interfering agent to prevent crystallization
2 tsp. toasted black sesame seeds
4 tbsp. cooking oil
Directions:
1.Wash the sweet potato with the skin, cut into bite-size pieces, soak in water for 5 minutes to remove starch and prevent stop oxidation (color change). Drain well and remove excess water with paper towels.
2.Place the sweet potatoes in a frying pan, add cooking oil, cover and cook on medium for 3 minutes. Flip them over, cover and cook another 3 minutes.
3.Insert a bamboo skewer to check if the potatoes are done. Remove the oil from the pan using paper towels. Add sugar, soy sauce, vinegar or lemon juice. When the sugar melts and coats the sweet potatoes, stop the heat and sprinkle with black sesame seeds.
