Steps

1. Wash 400g of sweet potatoes and remove any dirt. Do not dry them completely; wrap the sweet potatoes with a damp paper towel, and then tightly wrap with plastic wrap. (Key Tip!) Wrapping with both a damp paper towel and plastic wrap prevents the sweet potatoes from drying out during microwave heating, ensuring a moist result.
   🕒 00:40
2. Microwave the plastic-wrapped sweet potatoes on 600W for 4 minutes. Remove and check for doneness by piercing the thickest part with a toothpick. If it doesn't go in smoothly, heat for an additional 1 minute.
   🕒 01:23
3. While still wrapped in plastic, wrap the sweet potatoes from the microwave with aluminum foil to trap heat. Leave them in the turned-off microwave for 15 minutes to allow residual heat to gently bring out their sweetness. (Key Tip!) Gentle, low-temperature cooking maximizes the natural sweetness of the sweet potatoes. For baked sweet potatoes, leave them for 30 minutes to enhance the sweetness further.
   🕒 02:00
4. In a bowl, combine 2 tbsp of honey and 2 tbsp of mirin (sweet rice wine), and mix well to create the glaze.
   🕒 03:02
5. Cut the sweet potatoes, which have finished resting, into large, irregular pieces. Place the cut sweet potatoes and 2 tsp of potato starch into a resealable bag and gently shake to coat evenly. (Key Tip!) Coating with potato starch helps the glaze adhere better and creates a crispy texture when pan-fried. Mix gently as the sweet potatoes are prone to breaking.
   🕒 04:12
6. Heat 2 tbsp of oil in a frying pan and arrange the potato starch-coated sweet potatoes in a single layer. Heat over low heat and sprinkle with 1 pinch of salt. Gently shake the pan to distribute the oil evenly.
   🕒 05:14
7. Once the surface is set, flip the sweet potatoes over. Add 1/2 tbsp of oil and cook slowly until the surfaces are golden brown and crispy.
   🕒 05:55
8. Prepare a tray lined with parchment paper or a similar material to place the cooked sweet potatoes on. (Key Tip!) Daigaku Imo tends to stick, so lining the tray prevents them from becoming difficult to remove.
   🕒 06:13
9. Once a nice golden brown color is achieved, turn off the heat. Tilt the pan and thoroughly wipe away any excess oil with a paper towel. (Key Tip!) If you don't wipe away the oil properly, the Daigaku Imo will become greasy.
   🕒 06:47
10. Add the prepared glaze to the still-warm frying pan and quickly toss to coat. Add 2-3 pinches of black sesame seeds and mix.
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11. Return the pan to low heat and cook until the glaze thickens, allowing the alcohol from the mirin to evaporate. Once the glaze has reduced, turn off the heat.
    🕒 07:33
12. Transfer the glaze-coated Daigaku Imo to the prepared tray. Do not cover and place them in the refrigerator while still warm for about 3 hours to chill.
    🕒 08:09