• Japanese Snack/Dessert: Daigaku Imo/”University Sweet Potatoes”

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    Japanese Snack/Dessert: Daigaku Imo/”University Sweet Potatoes”
    Prep: 5~ min Cook: 10~ min Servings: 1
    by Robert-Gilles Martineau
    133 recipes
    Daigaku Imo litterally means “University Sweet Potato”! This snack/dessert became popular in the 1910’s in the vicinity of kanda in Tokyo where students were queuing at food stands serving them. They made for a hearty, cheap and nutritious food for hungry students, men and ladies alike. In the late 1920’s Tokyo University students were selling for pocket money. In 1940 they were sold by Mikawaya Store. They are still very popular and are often cooked at homes or in Izakayas!


    • Sweet Potato (Satsuma Imo): 1
    • Oil for frying: as appropriate
    • Black sesame seeds: as appropriate
    • Sauce (tare)
    • Cane sugar: 2 tablespoons
    • Honey (liquid): 1 tablespoon
    • Soy sauce: 1/2 tablespoon
    • Water: 1 tablespoon


    1. -Clean the sweet potato and cut into one-bite dices (keep the skin on, it’s full of nutritious ingredients!). Throw them in a large pan. Pour oil on top and fry over a medium fire.
    2. -The oil will heat up until it reaches 170 degrees Celsius. At that time the sweet potato will have attained a golden colour. Take the sweet potato dices out and let them rest on a kitchen paper to take off excess oil.
    3. -Empty the pan of its oil and wipe the indide with kitchen paper and pour the sauce (tare) ingredients into it.
    4. -Simmer over a medium fire. When bubbles appear, throw in the sweet potato dices and toss them until they are well-coate with the sauce.
    5. -Serve hot on a plate with a generous sprinkling of black sesame seeds!

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    • kathy gori
      kathy gori
      I love these and used to have them frequently at Sawtelle Kitchen (japanese restaurant) in Los Angeles

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