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These are delicious -- something like a cross between sweet potato fries and candy -- and surprisingly quick and easy to make, although you're dealing with hot sugar oil so you have to be quite careful.
Daigaku Imo (University Potatoes)
1 Satsuma potato -- if you can't find one locally, I would try sweet potatoes rather than white potatoes
3 tablespoons sugar
3 tablespoons vegetable oil
Toasted sesame seeds
Peel the potato if you're using a sweet potato. For a satsuma potato, you can leave the skin on. Cut up the potato into small bite-sized chunks. Ideally, you want chunks that are pointy rather than squarish, but it's not too important.
Heat the oil over low heat in a pan you have a cover to. When it gets hot, stir in the sugar, then add the potatoes and cover. Cook on low heat for about ten minutes, or until the potatoes are cooked through. Uncover, turn up the heat to medium, and cook, stirring frequently, until the potatoes are all covered in sticky dark brown sugar sauce. Be very careful at this point! Hot sugar oil is not something you want to get on your skin. Remove from the heat, sprinkle with sesame seeds, and allow to cool. Eat with toothpicks.
Daigaku Imo (University Potatoes)
1 Satsuma potato -- if you can't find one locally, I would try sweet potatoes rather than white potatoes
3 tablespoons sugar
3 tablespoons vegetable oil
Toasted sesame seeds
Peel the potato if you're using a sweet potato. For a satsuma potato, you can leave the skin on. Cut up the potato into small bite-sized chunks. Ideally, you want chunks that are pointy rather than squarish, but it's not too important.
Heat the oil over low heat in a pan you have a cover to. When it gets hot, stir in the sugar, then add the potatoes and cover. Cook on low heat for about ten minutes, or until the potatoes are cooked through. Uncover, turn up the heat to medium, and cook, stirring frequently, until the potatoes are all covered in sticky dark brown sugar sauce. Be very careful at this point! Hot sugar oil is not something you want to get on your skin. Remove from the heat, sprinkle with sesame seeds, and allow to cool. Eat with toothpicks.