Idaho® Potato Daigaku Imo (Japanese Caramelized Potatoes)
Courtesy of Idaho Potato Commission 1 Servings • 10 Min. Prep Time • 10 MIn. Cook Time| Ingredients |
|---|
| 1 medium Idaho® potato |
| 2 Tbsp. white sugar |
| 1 Tbsp. corn syrup |
| 1/2 tsp. soy sauce |
| 5 Tbsp. gomashio (sesame salt) |
| 1 Tbsp. salt |
Directions:
1. Scrub the potato well and cut into wedges, leaving the skin on for color (you can peel it if you want). Put the cut pieces into cold water.
2. Drain the pieces and pat dry. Place in fryer until cooked through and lightly browned.
3. Combine the sugar, syrup, and soy sauce in a small pot until the mixture is reduced and nappe* consistency.
4. Remove potato from fryer, drain, and combine with the simple syrup mixture. Toss to coat and the potato will shine if coated properly. Sprinkle with some gomashio. Separate the potato pieces so they don't get stuck to each other.
5. Spoon mixture into paper cone and serve with fork.
* Gomashio™ Sesame Seed and Salt Condiment
* Nappe means the ability of a liquid to "coat the back of a spoon."
* Recipe courtesy of Eric Yung, Chef, Miami University of Ohio, StrEATS Food Truck, Oxford, OH.
