Daigakuimo Imo is a healthy Japanese snack that both adult and children in Japan cannot resist. They are only made out of all-natural ingredients and fit in many healthy food category: organic, vegan, vegetarian, and gluten free.
What is Daigaku Imo??
“Daigaku Imo” translates literally to “University Sweet Potato“. I know what you’re thinking- “What does University have to do with Sweet Potato?!“. Well, back in around the 50s-60s Japan was in a state of recession.
In order to afford expensive University fees a Japanese student attending the prestigious Tokyo University created this snack to sell to make some profit. Back then, sweet potatoes were cheaply available from China.
What’s are the ingredients?
The main ingredient is the nutritional power house, Sweet Potato of course! The sweet potato variety used for making Daigakuimo is known as “Satsuma-Imo” in Japan. It was introduced to Kyusyu island (Kagoshima prefecture used to be called Satsuma province in Kyusyu Island) from China. 80% of total production of Satuma-Imo is produced in the area.
Satuma Imo have purple skin and an off-white colour flesh. I can buy those variety from local supermarkets and fresh produce farmers markets in Australia. When they are cooked, the flesh becomes a striking yellow colour. Those sweet potatoes have great texture and flavour and is the best suit for candied sweet potato.
I don’t recommend using orange coloured sweet potato. I have tried those varieties too, but they become soggy when it is cooked. Orange coloured sweet potato has more moisture content than purple sweet potato.
Is Daigaku Imo really Healthy?
Yes! Daigaku Imo is usually deep-fried and coated in a mixture of sugar and water to create a crystallized outer coating. However, since I have quit sugar and want to keep this snack healthy, I have substituted the sugar for rice malt syrup and I fry them in a pan rather than deep-frying them. Sweet potato is also lower in GI than regular potatoes and contain lots of fiber, so this is my guilt-free, wholesome snack that satisfies those sweet cravings.
If you liked my recipe for Daigakuimo, please rate it and leave a comment below. Also, don’t forget to follow me on Youtube, Pinterest, Facebook , Twitter and Instagram to keep up to date with all the latest happenings on Chopstick Chronicles. Don’t forget to use the hashtag #ChopstickChronicles so I can see your wonderful creations!
Candied Sweet Potato (Daigaku Imo)
Ingredients
- 500 g Japanese purple sweet potato
- 2 tbsp Olive oil
- 2 tbsp Rice malt syrup
- 1/4 tsp Black sesame seeds
Instructions
- Wash the sweet potato and chop it into bite-sized pieces, leaving the skin on. Then soak it in water for 30 minutes.
- Drain out the water and remove the excess water with a paper towel.
- Cook the sweet potato in a frying pan on low-medium heat and coat it with the rice malt syrup and olive oil.
- Cook the sweet potato for approximately 15 minutes, occasionally turning the potatoes as it cooks, until the sweet potatoes are soft and have become covered with a sticky coating.
- Serve it on a plate and sprinkle with the black sesame seeds.
nyki says
Found this recipe when searching for something to do with some unexpected potatoes in my grocery order. It’s now a staple snack in my arsenal! I sub agave for brown rice syrup or honey as it’s what I have on hand and it works well!
pablo says
so simple i love it!
Chopstick Chronicles says
Yes it’s simple and delicious 😀 thank you
Teresa says
as a prep chef on a cooking show and we received these sweet potatoes from one our sponsors. I have never cooked this variety and brought some home to play with can’t wait to try this…I saw several recipes cooked with deep frying then glazing so I like this healthier method..
Shihoko | Chopstick Chronicles says
Hello Teresa, you have interesting job! The common sweet potato is purple one in Japan and they are the best. Yes, usually Daigakuimo is deep fried but this recipe only use 2 tbs which is way healthier and easier to make 😀
Kylie says
This recipe was fantastic! The traditional recipe always uses sugar and I find it sickly sweet, but the rice malt syrup gives it the perfect amount of subtle sweetness. It was really easy to make too. とても美味しかったです!
Shihoko | Chopstick Chronicles says
こんにちは カイリーさん Thank you, I am glad that you liked it. This is my favourite way to eat sweet potato and easier and healthier than traditional way to make Daigakuimo, deep fried and then coated with tons of sugar 😀
Doug says
I received an email asking me to register with WordPress to follow post to this recipe.
WHY ??
When I tried to register.. it assumed I wanted to create a homepage or website… which I don’t want to.
I’m confused !!!
Shihoko | Chopstick Chronicles says
??? I am confused too. I will look into it. I recently redesigned the blog and having a trouble with newsletter registration. Sorry Doug, I don’t know what it is, but thank you for letting me know.
Doug says
Very interesting recipe!
Should I coat the imo with the syrup and olive oil before placing them in the frying pan or add the syrup and olive oil to the pan??
Shihoko | Chopstick Chronicles says
Hi Doug, you don’t have to coat them I usually just add the syrup and oil to the pan 😀
Doug says
Ohaiyo, Shihoko-San
Domo-Arigato-gozai-maus for your reply.
Shihoko | Chopstick Chronicles says
You are welcome 😀