Kogane Imo (Golden Sweet Potato)
Kogane Imo (Golden Sweet Potato)

Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, kogane imo (golden sweet potato). It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Kogane Imo (Golden Sweet Potato) is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Kogane Imo (Golden Sweet Potato) is something that I’ve loved my whole life. They’re fine and they look wonderful.

Put them in a pot with some water boil. You can also cook them with a steam cooker for the microwave. We often go to dig up sweet potatoes at a local farm in fall.

To begin with this recipe, we must prepare a few components. You can have kogane imo (golden sweet potato) using 4 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Kogane Imo (Golden Sweet Potato):
  1. Take 450 g sweet potatoes, peeled
  2. Make ready 125 g sugar
  3. Take 2 egg yolks
  4. Prepare some cinnamon powder

Using a clean tea towel, pat dry again. Add soy sauce, gently swirling to combine. These candied sweet potatoes are called Daigaku Imo in Japanese, and they are a sweet. Cut Japanese sweet potatoes into big bite-size pieces.

Instructions to make Kogane Imo (Golden Sweet Potato):
  1. Slice the sweet potatoes in about 2-3cm thick. Put them in a pot with some water boil. Keep boiling for about 15 minutes. You can also cook them with a steam cooker for the microwave.
  2. Strain the potatoes.
  3. Add the egg yolks and the sugar and mix together. Then heat them until sticky. Continue mixing so that they won't get burnt.
  4. Shape them into little cones of about 10cm. Sprinkle and cover with the cinnamon. You can use plastic wrap to shape.
  5. Bake in a toaster for about 3-5 minutes.

Deep fry till golden brown and crispy. Made with freshly harvested fall sweet potatoes, Daigaku Imo (大学芋), or "university potatoes", takes on a crunchy outer shell, which harbors a pillowy, almost creamy interior. Each piece is glazed in a sweet syrup that gives it a glossy sheen, and a sprinkle of toasty sesame seeds finishes it off. 'Imo' is Japanese for potato but the word also means uncool. I was introduced to a Satsuma-Imo potato by a Layer on the fact that this vegetable grown deep in nutrient-rich soil is full of antioxidants, vitamins A, B and C and iron. Kogane Imo (Golden Sweet Potato) Recipe by D.

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