大学芋 | Daigaku Imo

I happen to see a Japanese sweet potato at my local Fresh Thyme so I decided then and there to try my hand at making a favorite of mine from my time as a international student in Tokyo. So, I used what I had at hand, so there are some substitutions. I didn’t have any brown rice syrup or black sesame seeds, so I used some Vermont maple syrup from Trader Joe’s and some white sesame seeds I had on hand. I think it turned out well for my first try. The oil could have been hotter. I also didn’t have a lot, so I used my wok and kind of tilted it and rotated the potato chunks around. Probably could have steam them longer too. Next time I’ll try harder.