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Oriental Daigakuimo

cookingwithdog's picture
Today, we will be making easy and healthy daigakuimo with steaming and frying process combined together. They are delicious with crispy texture outside, soft and fluffy inside. This recipe can be made with little oil and thus it’s healthy. Recommend this daigakuimo recipe to those who want a healthy dish with sweet potatoes.
Ingredients
  Sweet potato 10 Ounce (280g)
  Vegetable oil 1 Tablespoon
  Sugar 2 Tablespoon
  Toasted black sesame seed 1⁄2 Teaspoon
  Soy sauce 3 Drop (A few drops)
Directions

1. Wash the sweet potato and trim off both the ends.
2. If it is thick cut it vertically in half.
3. Cut it into rolling wedges.
4. Let them sit in generous amount of water for 10 minutes in order to keep its color as it is.
5. Put vegetable oil and sugar in a pan.
6. Lightly drain the potato wedges, drop and spread them in the pan. Do not wipe off the moisture of the potato in order to get the soft and fluffy texture inside.
7. Cover and turn on the burner. Steam and fry at medium low heat.
8. When it starts to making crackling sound, quickly swirl the pan.
9. After cooking for 2 minutes, remove the lid and flip over the potato with chopstick.
10. Put the lid on and cook for another 2 minutes.
11. Open the lid and flip over to brown the surface evenly.
12. Reduce the heat if the pan becomes too hot. Repeat the process until the surface becomes golden brown.
13. Pierce a wedge with bamboo skewer and when it is soft, add the soy sauce to the wedges.
14. If you like it crispy, stir fry for some time and it is ready to serve.
15. Serve in a plate and garnish with black toasted sesame seeds.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Japanese
Course: 
Dessert
Taste: 
Sweet
Method: 
Steamed
Restriction: 
Vegetarian
Servings: 
4
Subtitle: 
Japanese Glazed Sweet Potatoes
Fond of Oriental food?? This recipe is a must try. Made with sweet potatoes this recipe makes a great and healthy dessert. Watch this video now and stock up on a lot of sweet potatoes because you would want to make this dish again

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