Daigaku-imo

Ingredients for 1 servings:

• 1 large sweet potato(s)
• 3 tbsp unflavored vegetable oil
• 4 tbsp sugar
• 1 tbsp honey
• 1 tsp soy sauce
• 1 tsp rice vinegar, not white wine vinegar
• 2 tbsp sesame seeds, black or white

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

“University potato”; sweet potato as a sweet Japanese snack

Wash the sweet potato and clean it thoroughly, but do not peel it. Then cut the sweet potato into bite-sized pieces and let it stand in cold water for about 10 minutes. I don’t want any water to come into contact with the sweet potato during cooking, so I wrap the lid of the pan with a cloth. Add the oil, sugar, honey, soy sauce, and rice vinegar to the pan and mix gently. Wash the sweet potatoes thoroughly and then dry them with a cloth. Spread the sweet potatoes evenly in the pan, set the stove to medium heat, and cover the pan. When it bubbles, reduce the heat to low, turning the sweet potatoes occasionally. In a second pan, toast the sesame seeds without oil. When the potatoes are tender, serve and sprinkle the sesame seeds on top.