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  • Hi, I'm Francis,

  • the host of this show "Cooking with Dog."

  • Let's cut the sweet potato.

  • Wash the potato beforehand and trim off the both ends.

  • If it is thick, cut vertically in half.

  • Cut the potato into rolling wedges while rotating it toward you.

  • Let the potato sit in generous amount of water for around 10 minutes in order to keep its color as it is.

  • Let's make Daigakuimo.

  • Put the vegetable oil

  • and sugar in a pan.

  • Lightly drain the potato wedges.

  • Drop

  • and spread them in the pan.

  • Don't wipe off the moisture from the potato

  • in order to get a soft and fluffy texture inside.

  • Cover and turn on the burner.

  • Steam and fry at medium low heat.

  • When it starts to make crackling sounds,

  • quickly swirl the pan.

  • After cooking for 2 minutes, remove the lid and flip over each potato wedge with a pair of saibashi chopsticks.

  • Re-place the lid

  • and continue steaming and frying for 2 more minutes.

  • Remove the lid

  • and flip over the wedges to brown the surface evenly.

  • Reduce the heat if the pan becomes too hot.

  • Repeat the process until the surface becomes an appealing shade of golden brown.

  • Pierce the potato with a bamboo skewer.

  • When it's soft enough for the skewer to go through,

  • drop in a few drops of soy sauce.

  • If you like it crispy on the outside,

  • stir-fry longer at this stage.

  • Quickly swirl the pan and it is ready to serve.

  • Serve the Daigakuimo on a plate

  • and sprinkle on the toasted black sesame seeds.

  • Just a few drops of soy sauce is enough to bring out the potato's sweetness.

  • Only a minimum amount of oil is needed for this Daigakuimo recipe.

  • It is a perfect recipe for people who want to make an easy healthy dessert.

  • Good luck in the kitchen!

Hi, I'm Francis,

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B2 potato pan skewer swirl fry soy sauce

How to Make Daigakuimo

  • 104 18
    阿多賓 posted on 2013/09/19
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