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Daigakuimo (chilled Daigakuimo) | Miki Mama Channel's recipe transcription

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Miki Mama Channel

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Ingredients

Sweet potato : 250g
Salad oil : 1 tablespoon
(A) Sugar : 6 tbsp
(A) Water : 1 tablespoon
(A) Honey : 1 tablespoon

Time required

15minutes

Procedure

1) Cut sweet potatoes 00:07
Cut sweet potatoes into 1 cm square x 8 cm sticks.
2) Fried 00:26
Add oil to a 26 cm frying pan, add sweet potatoes, fry the whole for about 7 minutes on low medium heat until golden brown, take it out on kitchen paper and drain the oil.
3) Make sauce 01:18
Wipe off the dirt on the frying pan with kitchen paper, add (A), and simmer on high heat for about 3 minutes while turning the frying pan until it becomes thick and golden brown.
4) Entanglement the sauce 02:12
Immediately put 1 sweet potato back in the frying pan and entangle the sauce well, then immediately dip each one in ice water (outside the amount) for about 3 seconds so that they do not stick to each other on the oven sheet. Arrange them apart. Cool it in the freezer for about an hour and a half.

Point

・ By adding honey to the sauce, the taste becomes richer and more addictive than making it with sugar alone. When entwining the sauce, entangle the sweet potatoes as soon as they turn golden brown, and if you don't let the ice water pass through immediately, the sauce will become hard and difficult to see, so make it quickly.
・ By passing the sweet potatoes through ice water, the candy on the surface of the sweet potatoes hardens at once and becomes a crispy Daigakuimo.
・ If you want to cool Daigakuimo in the freezer for more than 1 hour without eating it immediately, leave it at room temperature for about 5 minutes before eating it.