Today’s my Bento
The recipe for the Daigaku Imo glaze varies slightly from region to region.
❶ Spinach Sesame sauce
❷ Japanese fried chicken(Karaage)
❸ Salt-boiled Green beans
❹ Medium tomato
❺ Daigaku Imo
❻ Lotus root Carrot Hijiki seaweed Braise
❼ Cabbage Carrot Stir-fry
❽ Turnip Japanese pickle
❶ ほうれん草の胡麻和え
❷ 鶏のから揚げ
❸ 塩茹でいんげん
❹ ミティトマト
❺ 大学芋
❻ 蓮根、にんじん、ひじきの煮物
❼ キャベツ、人参の炒め
❽ 蕪の漬物
About Daigaku Imo
・大学芋（だいがくいも）
・Daigaku Imo
・Candied sweet potato
・Daigaku = University
Imo = Potato
Daigaku Imo is a sweet potato that is deep-fried and coated with a sweet glaze. The sweet potatoes are typically cut into bite-sized pieces and then deep-fried until golden brown. The glaze is usually made with a combination of sugar, soy sauce, mirin, and sesame oil.
It is thought to have originated in Tokyo, where it was a popular snack among university students.
The name “Daigaku (University) imo” is said to come from the fact that this snack was popular among students at the University of Tokyo. It was a cheap and filling snack, perfect for the students of that time.
I prefer Daigaku Imo with a crunchy glaze.
