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So that the taste quality of honey flavored daigaku-imo (deep-fried & caramelized sweet potatoes), which must be considered first preparing the type of ingredients, then selection of fresh ingredients|good up to how to cooking and serving it. No need be confused if want prepare honey flavored daigaku-imo (deep-fried & caramelized sweet potatoes) delicious as long as you know the technique then this dish is can be a treat that is very special.

Ingredients and seasonings required in prepare

1. Use 1 large Sweet potato
2. Prepare 1 tbsp A Honey
3. Prepare 1/2 tbsp A Soy sauce
4. Take 2 tbsp A Sugar
5. Prepare 3 tbsp A Water
6. Prepare 1 Toasted black sesame seeds
7. Prepare 1 Frying oil

Cut the sweet potato into wedges, leaving the skin on for color (you can peel it if you want). Put the cut pieces into cold water. Drain and pat dry the sweet potato pieces, and put into the hot oil. These crispy deep-fried sweet potato is tossed in a sticky, sweet-salty soy sauce glaze and sprinkled with black sesame seeds.

How to make Honey Flavored Daigaku-imo (Deep-Fried & Caramelized Sweet Potatoes):

1. Thoroughly wash the sweet potatoes, since you will be using the entire potato, including the skin. Chop roughly, then soak in water for about 20 minutes to remove the bitterness.
2. Wipe off the excess water with a paper towel, then deep fry in 170℃ oil until crisp.
3. The potatoes will turn golden brown, as shown. If you can pass a bamboo skewer or toothpick all the way through, they are ready.
4. Drain on top of a paper towel to remove excess oil.
5. Combine all of the A ingredients, then simmer on low heat.
6. Stir often, taking care not to burn the mixture. When it starts to thicken as shown, it is ready.
7. Thoroughly coat the sweet potatoes in the sauce while it is still hot.
8. Sprinkle on black sesame seeds to taste, then serve.
9. Done and ready to serve!

Ingredients: Fried Sweet Potato, Soybean Oil, Millet Jelly, Granulated Sugar, Rice Oil, Oligosaccharide, Brown Sugar Lump, Honey, Agar, Black Sesame, Dextrin, Trehalose, Guar Gum, Xanthan Gum, Carrageenan, Cyclodextrin. Combine your sugar and water off the heat, and stir until the sugar is evenly moistened. Avoid stirring the sugar once it starts cooking as agitation can cause the sugar to crystallize. Use acids (lemon juice and vinegar) to prevent crystallization. Cover the pan with a lid, and then bring the water to a boil over medium-high heat.

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