How to make DAIGAKU IMO(Candied sweet potato). Rich and crispy! "VEGAN"

Hello everyone! Welcome to my channel, KyoToka. I'm Ryusei. Today I'll share the recipe of Daigakuimo. Daigakuimo is a traditional sweet snack which is deep-fried crispy sweet potato coated in a glaze sauce. Homemade Daigakuimo makes people smile and my lovely cousin loved it when she was a child. The process is so simple. I hope you enjoy crispy and delicious Daigakuimo. Yes, let's make it! This is Japanese sweet potato. It's called Satsumaimo in Japanese. Satsuma is old name of Kagoshima prefecture. Satsumaimo was spread from Satsuma region in Edo period. This Satsumaimo is grown in Ishikawa prefecture, Korojima, Kintoki. It's one of the popular brand sweet potato in Japan. At first, wash it with the water. Rub it gently not to hurt the skin because I love this purple color so much. Okay, then roll cutting. Oblique cutting. Cut it into bite-sized pieces. This cutting helps to get large surfaces then the pieces will be coated in the delicious sauce well. The tip of cutting is to keep the angle of the knife and turn the cut facing up. Okay, I love to eat it one bite. It's 300 grams. Next, I'll combine the sauce ingredients and this is the recipe. I add all ingredients to the pot. Also, I use brown sugar to add the richness. You can use white sugar too. And last, soy sauce Koikuchu. Okay, turn on the heat. Melt the salt and sugar and reduce the sauce. This process is very important. If we bubble the water too much, the sauce becomes too viscous like candy. And if the sauce is too thin, the sauce doesn't coat every pieces of sweet potato well. Therefore, we need to look at the texture of the sauce carefully. I recommend to reduce the sauce over low heat. The sauce has thickened and become viscous. Stop the heat a little bit earlier than the ideal texture because if the sauce is cooled down, it becomes firm. Turn off the heat. I have reduced the sauce for about 5 minutes. Next, I'll deep fry the sweet potato. The temperature is 140 degrees. Firstly, cook the sweet potato over low heat for about 10 minutes to bring out the sweetness and make the inside soft and creamy. We can stir-fry it instead of deep frying. But deep frying adds caramel flavor and makes the exterior crispy. If the sweet potato becomes slightly browned, they are almost cooked. Please check it with an iron or bamboo skewer. Good. After that, I'll deep fry it again in the higher temperature of the oil. So remove it from the oil before it starts to brown. Again, the tip of fast deep frying is to cook it without browning. Then turn up the heat 165 degrees and return the sweet potato. The purpose of the second fry is to make it crispy and add nutty and roasted flavor. Deep fry it for about 3 minutes. The temperature of the oil rises rapidly as the temperature rises. So please take your time in the sweet potato. However, higher temperature of the oil becomes thinner and the result becomes crispier. Perfect. Good. And the exterior is nice crispy. Perfect. The sauce becomes too thick and viscous if it's cool. So reheat it to loosen it. The sauce becomes thinner. It's easier to coat the sweet potato in the glaze sauce. Turn off the heat. Add the sweet potato. And distribute the sauce evenly and quickly. Rich and sweet glaze sauce goes well with nutty and roasted flavor of the sweet potato. Okay. At last, add the black sesame. Black sesame seeds give slightly bitter and earthy flavor. And it stands out golden brown color of Daigakuimo. These colors let us feel autumn. Let's arrange it on the olive plate. The feature of olive is this deep green color. This green color goes well with golden and purple color of Daigakuimo. While it's hot, the exterior is crispy and the inside is fluffy. And if it's cool, the exterior is glossy because of the glaze sauce and the inside is creamy. Let's eat it. The look is shiny and beautiful. The texture is crispy and the inside is fluffy. The flavors of sweet potato and the glaze sauce are well balanced. Thank you. Did you enjoy? Today I introduce a Japanese traditional sweet snack, Daigakuimo. And Daigakuimo is written like this. Daigaku means college. In Taisho era, Daigakuimo was popular among the students. So it's called Daigakuimo. Daigakuimo is loved from children to adults. I hope you enjoy crispy and delicious Daigakuimo at your home. Thank you for watching till the end. I'm looking forward to seeing you next time. Have a nice day. See you later.