For "Otsukimi" (Moon Festival)! Easy-to-Make Round "Daigaku Imo"

"Daigaku imo" (candied sweet potato) is used to resemble the dumplings offered on the night of the harvest moon in September, along with Japanese pampas grass. You don't have to deep-fry the sweet potato — the secret is to use "REGULAR SOY SAUCE"!
Servings3 servings
Cooking Time15
Calories (1 serving)158 Calories
Sodium (1 serving)0.4 g
1 pcs (approx. 180g) Sweet potato (medium size)
as needed Oil
3 tablespoons Sugar
1/2 tablespoon REGULAR SOY SAUCE
2 tablespoons Water
1 teaspoon Rice vinegar


  1. Wash sweet potato, cut in 1cm rounds, and soak in a bowl of water. Drain and pour fresh water again, and soak for 10 minutes (this recipe will use 15 pieces of sweet potato).
  2. Combine A in a bowl.
    This recipe uses "REGULAR SOY SAUCE".
  3. Place STEP1 in a heat-resistance dish, cover the dish with plastic wrap, and microwave (600W) for 3 minutes.
  4. Uncover the dish.
  5. Heat oil in a frying pan, and cook STEP4 until each side turns golden. Cook for another 4 minutes over medium heat.
  6. Take STEP5 out of the pan. Put STEP2 in the frying pan, and boil down over medium heat. Be careful not to burn.
  7. Check the thickness of the sauce using chopsticks. Put the chopsticks in the sauce and lift them up. If you see clear strings, turn down the heat. Add STEP5 and coat with the sauce.
  8. Dish up on a plate, in 3 layers. Use 8 big pieces for the bottom layer and 6 medium pieces for the middle layer. Place the smallest piece on top.