Whole Sweet Potato Karintou Recipe by cookpad.japan
Cooking Instructions 1 Peel the sweet potatoes, leaving random bits of the skin on. Cut up into easy to eat pieces. Soak in water for about 15 minutes. 2 Pat dry the pieces. Deep fry slowly in 150°C oil. 3 In another frying pan or pot, add sugar and water in that order. When adding water, pour it on the sugar. 4 Melt the sugar over low heat to caramelize. When the sugar has melted, add soy sauce. 5 Add the deep fried and drained sweet potato pieces into the caramelized sugar. 6 If you turn the heat off when the candy is still syrupy, it will be daigaku-imo ("university potatoes"). 7 If you keep mixing over low heat, the moisture will evaporate and the sugar will crystallize. 8 When the sugar on the surface has hardened, it's done If you oil the plate lightly before putting the potato pieces on it, they won't stick. 1 Peel the sweet potatoes, leaving random bits of the skin on. Cut up into easy to eat pieces. Soak in water for about 15 minutes. 1 Peel the sweet potatoes, leaving random bits of the skin on. Cut up into easy to eat pieces. Soak in water for about 15 minutes. 2 Pat dry the pieces. Deep fry slowly in 150°C oil. 2 Pat dry the pieces. Deep fry slowly in 150°C oil. 3 In another frying pan or pot, add sugar and water in that order. When adding water, pour it on the sugar. 3 In another frying pan or pot, add sugar and water in that order. When adding water, pour it on the sugar. 4 Melt the sugar over low heat to caramelize. When the sugar has melted, add soy sauce. 4 Melt the sugar over low heat to caramelize. When the sugar has melted, add soy sauce. 5 Add the deep fried and drained sweet potato pieces into the caramelized sugar. 5 Add the deep fried and drained sweet potato pieces into the caramelized sugar. 6 If you turn the heat off when the candy is still syrupy, it will be daigaku-imo ("university potatoes"). 6 If you turn the heat off when the candy is still syrupy, it will be daigaku-imo ("university potatoes"). 7 If you keep mixing over low heat, the moisture will evaporate and the sugar will crystallize. 7 If you keep mixing over low heat, the moisture will evaporate and the sugar will crystallize. 8 When the sugar on the surface has hardened, it's done If you oil the plate lightly before putting the potato pieces on it, they won't stick. 8 When the sugar on the surface has hardened, it's done If you oil the plate lightly before putting the potato pieces on it, they won't stick. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Hawaiian Pineapple Chicken Crock Pot Chicken and Drunklins Lemon Dill Chicken Citrus Cajun Salmon Picadillo "ground beef" for tacos Hawaiian Pineapple Chicken Crock Pot Chicken and Drunklins Lemon Dill Chicken Citrus Cajun Salmon Picadillo "ground beef" for tacos Lemon Cheesecake in a pressure cooker Addictive Sake Lees Bread Sticks Fluffy Pancakes Satay Chicken Zucchini Tomato Pasta Ground Beef & Octopus Basil Fried Rice Fluffy Cream Cheese Pancakes Simple Crepes From Pancake Mix Asian cucumber & carrot salad Unbaked Sweetened Sweet Potato Bites Lemon Cheesecake in a pressure cooker Addictive Sake Lees Bread Sticks Fluffy Pancakes Satay Chicken Zucchini Tomato Pasta Ground Beef & Octopus Basil Fried Rice Fluffy Cream Cheese Pancakes Simple Crepes From Pancake Mix Asian cucumber & carrot salad Unbaked Sweetened Sweet Potato Bites