234 calories per serving (1/2 of recipe); 1.7g protein; 4.3g fat; 47.0g carbohydrate; 82mg sodium (with 50% reduced-sodium soy sauce; 158-176mg with regular soy sauce); 0mg cholesterol; 3.0g fiber
1 1/2 - 2 tbsp oil
For candy coating
1 tbsp brown sugar
1 tbsp water
1 tsp soy sauce
1/2 tsp rice vinegar
Toasted black sesame seeds (not in photo)
Rangiri diagonally cut satsumaimo, and soak in water for 10 minutes.
Meanwhile, mix water, soy sauce and rice vinegar for candy coating, and set aside.
In a frying pan, heat oil.
Drain satsumaimo, and towel-dry surface.
When satsumaimo is cooked through (a skewer or toothpick smoothly goes through), raise heat to medium high, and cook until satsumaimo surface turns slightly golden.
Remove frying pan from heat, and wipe off excess oil with paper towel.
Sprinkle brown sugar over satsumaimo, and swirl in soy sauce mixture.
Flip satsumaimo pieces often so all surfaces come in contact with candy coating.
Serve on plate or in bowl, and sprinkle toasted black sesame seeds.
- This tastes good hot and at room temperature.
- Satsumaimo can first be microwaved to cook it through (several minutes) and then fried to shorten the cooking time. Make sure to wipe off moisture on satsumaimo before frying to prevent hot oil from spattering.
- Adding rice vinegar prevents crystallization (hardening) of sugar, which in turn prevents individual pieces from sticking together.
- Some people prefer not to add soy sauce and enjoy the "straight" sweet taste.
- Daigaku-imo prepared with soy sauce is often eaten as part of a meal.
- The above candy coating is quite sweet as part of a meal. To soften the sweetness, cut back on brown sugar by half (1/2 tbsp) and use 1/2-1 tbsp mirin. Mirin is about one-third as sweet as sugar and the taste does not linger as much as sugar’s, giving the dish a light taste.
- For fat content calculation, the oil absorption rate of satsumaimo is 3% of its weight (7.74g, roughly 2 tsp, in the above case) when deep-fried without any coating.
- Actual calorie, carbohydrate and sodium figures would be somewhat lower than those listed above, as some portion of the candy coating remains in the frying pan.
- The daigaku in the name literally means "university." In the early 20th century, a shop in front of the University of Tokyo (or a shop in the Kanda district in Tokyo) began selling this satsumaimo snack and it became popular with students, and the snack got its name.