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Daigakuimo | Easy recipes at home related to culinary researcher / Recipe transcription by Yukari's Kitchen

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

さつまいも : 1本(350g)
砂糖 : 大さじ4
みりん : 大さじ1.5
しょうゆ : 小さじ1
黒ごま : 適量
揚げ油 : 適量

Time required

20minutes

Procedure

1) さつまいもの準備をする 01:12
さつまいもを乱切りにし、ボウルに入れる。
水を入れて5分浸す。
5分経ったらザルにあけ、キッチンパーパーで水分を拭き取ってバットに乗せておく。
2) さつまいもを揚げる 03:08
フライパンにさつまいもを並べる。
さつまいもが2/3浸るくらい油を注ぎ、弱めの中火で揚げる。
途中で裏返し、10分ほど経ったら、強めの中火にして仕上げる。
揚げ色がついたらバットに上げる。
3) make sauce and entangle 05:42
Put sugar, water and mirin in a frying pan and mix well.
Heat over medium heat until color changes.
Turn off the heat, add black sesame, soy sauce and sweet potato and mix lightly.
Cook over low heat for 30 seconds to 1 minute
4) 乾かして完成 07:10
クッキングシートを敷いた天板に1つずつ並べる。
涼しい場所に置いて、表面を乾かす。
もしくは氷水にくぐらせる。
乾いたら完成。

Point

・The sweet potato is hard, so be careful not to cut your hands.
・When chopping the sweet potato, cut off both ends and cut diagonally with the cut end facing up.
・By removing bitterness, discoloration of sweet potatoes can be prevented.
・Do not soak in water for more than 5 minutes as the flavor will be lost.
・To remove moisture from the sweet potato, spread a kitchen paper on the cutting board, line up the sweet potatoes, and stack the kitchen paper on top of it.
・If possible, wipe off the moisture one by one with kitchen paper as it may cause oil splashes.
・By deep-frying the sweet potato from oil at room temperature, it cooks slowly and becomes fluffy on the inside, crunchy on the outside, and has a sweeter taste.
・When frying the sweet potatoes, after about 5 minutes, turn the unfried part down and immerse it in the oil.
・When the heat is low to medium, try not to move it as much as possible.
・It will take about 12 minutes to fry in total, but you can poke a bamboo skewer into it to make sure it's cooked all the way through.
・When making the sauce, do not move it to prevent the sugar from crystallizing.
・When the color of the sauce changes, mix to make the color uniform.
・When drying daigakuimo, if it is hot or if you want to dry it immediately, dip it in ice water for about 3 to 5 seconds.
・When chilling in the refrigerator, use 10 to 20 minutes as a guide.
・If you add too much sauce, it will become hard and may hurt your mouth.