Daigaku Imo is a classic Japanese snack featuring deep-fried sweet potatoes coated in a sweet and sticky sugar-soy glaze. Traditionally enjoyed by students as a street food snack—hence the name “Daigaku Imo” (University Potatoes)—this dish combines crispy, caramelized exteriors with soft, fluffy interiors. It’s a perfect treat for a crunchy, sweet, and savory snack.
Prepare the sweet potatoes
Wash and peel the sweet potatoes. Cut into 1-inch thick sticks or bite-sized pieces.
Fry the sweet potatoes
Heat oil in a deep pan over medium heat. Fry the sweet potato pieces until golden brown and tender. Remove and drain excess oil on paper towels.
Make the glaze
In a separate pan, combine sugar, soy sauce, mirin, and honey. Heat on low until the sugar melts and forms a sticky syrup.
Coat the sweet potatoes
Add the fried sweet potatoes to the glaze and toss gently to coat evenly.
Garnish
Sprinkle sesame seeds over the candied sweet potatoes.
Serve
Serve warm or at room temperature as a sweet, crunchy snack.
2 medium Japanese sweet potatoes (Satsumaimo)
1 tbsp mirin (optional)
2–3 tbsp vegetable oil (for frying)
1 tbsp honey or corn syrup (optional, for extra glaze)
3 tbsp sugar
1 tsp sesame seeds (for garnish)
2 tbsp soy sauce
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