Japanese Caramelized Idaho Potato Daigaku Imo
Traditional Japanese street food featuring crispy potato wedges glazed in a sweet-savory caramel made from sugar, corn syrup, and soy sauce. The contrast of fluffy potato interior with the glossy amber coating creates an addictive snack that's popular at festivals and food trucks. Topped with nutty gomashio (sesame salt), these caramelized potatoes offer the perfect balance of sweet, salty, and umami flavors in every bite.
Ingredients
- 1 medium Idaho potato, scrubbed and cut into wedges
- 2 tablespoons white sugar
- 1 tablespoon corn syrup
- ½ teaspoon soy sauce
- 5 tablespoons gomashiotoasted sesame seeds + saltmix to tasteallergy-friendly
less complex flavor
- 1 tablespoon salt
Instructions
- 1
Scrub potato well and cut into wedges, leaving skin on
- 2
Place cut pieces in cold water, then drain and pat dry
- 3
Fry potato pieces until cooked through and lightly browned
- 4
Combine sugar, corn syrup, and soy sauce in small pot and reduce to nappe consistency
- 5
Remove potatoes from fryer and drain
- 6
Toss hot potatoes with syrup mixture until well coated and shiny
- 7
Sprinkle with gomashio and separate pieces to prevent sticking
- 8
Serve in paper cone with fork
Tips
Keep potato pieces in cold water after cutting to prevent browning and remove excess starch for crispier results.
Ensure potatoes are completely dry before frying to avoid oil splattering and achieve better browning.
Work quickly when coating hot potatoes with syrup as the mixture will harden as it cools.
Good to Know
Best served immediately while coating is still glossy and potatoes are warm
Potatoes can be cut and soaked up to 2 hours ahead, syrup can be made 1 day ahead and rewarmed
Serve hot in paper cones with small forks for easy eating
Common Mistakes
Don't skip drying potatoes thoroughly to avoid oil splattering
Don't let syrup cook too long to avoid burning and bitter taste
Don't let coated potatoes sit too long to avoid syrup hardening
Substitutions
less complex flavor
FAQ
Can I bake instead of frying?
Yes, bake at 425°F for 25-30 minutes until crispy, though texture won't be quite as crispy as deep-fried version.
What if I don't have gomashio?
Mix toasted sesame seeds with coarse salt, or substitute with black sesame seeds and sea salt for similar nutty flavor.
How long will these keep?
Best eaten immediately while warm and crispy. Coating will harden and potatoes will lose crispness within 2-3 hours.