Our baby still isn't here but she should arrive any day now. We're both enthusiastic and anxious and a bit tired (me) and as soon as it happens we may take a little break from cooking but not from posting (we have goodies documented in advance and some guest-posts from some of our friends are also scheduled to arrive). Keep a happy thought for us during these days and meanwhile maybe try this lovely Japanese dessert. Enjoy :)
"Dagaiku imo" literally means "university potatoes", because they're a staple student food around Japanese campuses. The really special thing about them is the sesame flavor from the oil and the seeds sprinkled on top, and the crunchy layer of caramelized honey that coats each piece, creating a crispy exterior and a creamy interior. We loved them and we're sure you will too if you try them.
Recipe source: Mark.
Last year: Winter wheat berries soup and Endive and bacon pasta.
Ingredients (serves 2):
- 2 large sweet potatoes (400 g)
- 50 ml peanut oil (the thing is you should cover them in frying oil, but you can use only a little sesame oil for flavor so the base should be a flavorless oil like sunflower - I prefered to use peanut oil given that it has the same price range as sunflower oil, comes in large quantities but definitely has a subtle peanut flavor that complements the sesame one very well)
- 10 ml sesame oil
- 50 g honey
- 50 sesame seeds
Fry them until they're softened up and fried all the way through (5-8 minutes, stirring once in a while).
Get them out of the oil and into a large bowl fast enough for them to remain hot, then drizzle the honey on top and mix fast to coat them and to allow the heat to caramelize the honey before it wears off:
Sprinkle the sesame seeds generously on top and you're done. Dig in! :)
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