Sunday, July 21, 2013

Next Stop...Japan

Daigku Imo

Japan was our next stop for the Kids' Culinary Passport. And we decided to try something we haven't made before Daigku Imo aka Carmelized Sweet Potatoes. Carmelized Sweet Potatoes is a Japanese dessert that is delicious served hot or cold.
 I found the recipe in the book , Cooking Around the World: Japanese by Masaki Ko. The first step was to slice 1 1/4 pounds of sweet potatoes thin and place them in a bowl of water with a squirt of lemon juice and a pinch of salt for 5 minutes.  This keeps the sweet potatoes from sticking to the pan during cooking.

Then slowly heat the oil for deep frying to 170 degrees Celsius. I just heated the oil until a drop of water "dances" on the oil.  I wiped the potatoes well on paper towels and deep fried them slowly until they were golden.
I drained them on paper towels and began to make the sauce.  In a saucepan, I heated 1/2 cup of granulated sugar, 1 tbs. soy sauce, and 1 tbs. of water until it was hot and began to thicken. 

We added the sweet potatoes to the caramel and turned them to coat them thoroughly. We removed them from the heat and sprinkled sesame seeds on the top.

We had homemade sushi at our friends' house two days later, but I would like to make them at home. So once we make our own homemade sushi then we will add our Japan stamp to Lily's culinary passport. We plan on doing this next weekend.

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