Honey Glazed Japanese Sweet Potatoes (Daigaku-Imo)

Honey Glazed Japanese Sweet Potatoes (Daigaku-Imo)

Prep Time: 1h 15 minutes

Cook Time: 40 minutes

Servings: 4

Ingredients:

• 2 medium Japanese sweet potatoes
• 1-2 tbsp neutral oil
• Pinch of salt
• 2 tbsp mirin
• 1 tbsp water
• 3 tbsp honey
• 1 Tbsp butter
• 1 tsp soy sauce
• Sesame seeds
• 1-2 green onions, thinkly sliced

Directions:

1. Wash and cut the potatoes using the Rangiri method: starting at the end of the potato, cut diagonal, 1 inch pieces. After every cut, rotate the potato a quarter. This gives a larger space to absorb the sauce, and reduces cook time.
2. Soak the potatoes in a bowl of water for at least 20 minutes, and up to an hour.
3. Preheat oven to 425 F.
4. Remove the potatoes from the water and pat dry. Toss with 1-2 tbsp of neutral oil and a pinch of salt. Roast for 30-35 minutes, flipping every 10 minutes until golden.
5. In a large saucepan, combine the mirin, water, honey, butter, and soy sauce and bring to a boil. Reduce the heat and add the potatoes. Stir to combine.
6. Once well-coated and the sauce has become a thick glaze, remove from heat and add sesame seeds. Garnish with green onions and serve immediately.