Steps

1. Wrap the whole sweet potato in plastic wrap and microwave it. [Key Tip!] Heating after cutting can make it dry, so heating it whole is recommended.
   🕒 00:54
2. After heating, check if a skewer can easily pierce through, carefully remove the plastic wrap, and let it cool slightly. [Key Tip!] Be careful not to get burned by the steam when removing the wrap.
   🕒 01:46
3. Once slightly cooled, cut off both ends of the sweet potato and chop it into bite-sized, irregular pieces. [Key Tip!] Cutting into larger pieces makes it more satisfying to eat. It's okay if it cracks from overcooking.
   🕒 02:26
4. Add 2-3 tbsp Vegetable Oil to a frying pan and fry the irregular sweet potato pieces until all sides are golden brown. [Key Tip!] Be careful of oil splattering, and shallow-fry with minimal oil.
   🕒 03:09
5. Once browned, transfer the sweet potato to a plate lined with paper towels to drain excess oil.
   🕒 04:09
6. Wipe out the remaining oil in the frying pan with paper towels and turn off the heat.
   🕒 04:24
7. Add [A] 4 tbsp Sugar, [A] 4 tbsp Water, and [A] 1.5 tbsp Soy Sauce to the frying pan and heat again.
   🕒 04:34
8. While dissolving the sugar, simmer the sauce until it thickens. [Key Tip!] Aim for a glossy, thick, and sweet-and-salty sauce.
   🕒 05:12
9. Once the sauce has thickened, return the fried sweet potato to the pan and coat it evenly with the sauce.
   🕒 06:00
10. Continue to simmer the sauce to coat the sweet potato more intensely and give it a glossy finish.
    🕒 06:26
11. Add 1 tbsp Black Sesame Seeds and toss to coat.
    🕒 06:43
12. Transfer the Daigaku Imo to a plate or tray, arrange them cut-side down, and let them cool.
    🕒 06:52
13. Plate and serve. It's done!
    🕒 07:33