My name is Azumi and I am from Kagoshima Prefecture. It’s the southern most part of Japan and  used to be called Satsuma Prefecture. 

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Back In good ol’ Kagoshima we have a distinct and rich food culture. We are known for fresh fish  and some of the best meat and poultry in the world. One of my favorite foods, that first comes to mind when I think of home, is sweet potatoes or as we call them "Satsuma Imo (Satsuma is the former Kagoshima prefecture and imo means potato in Japanese)" .

We produce varieties of sweet potatoes and are the largest producer in Japan. We use Satsuma Imo in so many different ways - tempura, Japanese and Western sweets, alcohol, snacks and much much more.

Today I am going to introduce you a receipt using sweet potatoes called "Daigaku Imo - candied sweet potato". Daigaku means university and there are a few different stories about the origin of why we call it “Daigaku Imo”. I challenge you to discover this for yourself. Let’s Enjoy Satsuma Imo!

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  • 500g Sweet Potatoes  (preferably Japanese type)
  • Toasted Black or White Sesame or both - 1tsp
  • Frying Oil
  • Candy Syrup
  • Sugar - 5 tbsp
  • Soy Sauce - 1 tsp 
  • Rice Vinegar - 1 tsp

1. Wash sweet potatoes and cut diagonally into 1 and a half inch chunks.

2. Soak the pieces in the water for about 10 minutes. 

3. Pour enough oil to cover the sweet potatoes into a sauce pan. 

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4. Heat oil to a 350 F. or until oil is shimmering.

5. Meanwhile dry the potatoes with a paper towel

6. Carefully spoon chunks into oil and deep fry until cooked through (about 8-10min)

5. Heat all the candy syrup ingredients in a separate  pan over  medium heat and stir until thickened.

6. Strain  potatoes, pat them dry with paper towel and add to syrup to coat.

7. Remove to serving plate or bowl and sprinkle with sesame seeds and serve hot or cooled to room temperature 

 

Tanoshii!!! (Enjoy!!!)