Potatoes in soy sauce: crispy-sweet Daigaku Jagaimo, Japanese style

Daigaku Jagaimo are delicious, crispy potato bites glazed in a sweet and savoury marinade. These simple yet impressive soy sauce potatoes bring the flavours of Japan into your kitchen and go perfectly with many traditional Japanese dishes. Be inspired and surprise your family and friends with this delicious side dish!

There’s nothing better than a simple yet incredibly tasty side dish that jazzes up any meal. Daigaku Jagaimo are just that – crispy fried potato bites glazed in a sweet and savoury marinade. This recipe is perfect for those who want to whip up something impressive in no time. The combination of crispy potatoes and the delicious marinade makes Daigaku Jagaimo a real treat.

What significance do potatoes hold in Japan?

Potatoes play an important role in Japanese cuisine and are a popular foodstuff used in many traditional and modern dishes. Potatoes are a staple food, particularly in the northern regions of Japan, such as Hokkaido. Hokkaido is known for its cool climate and fertile soil, which provide ideal conditions for potato cultivation. In fact, around 80% of Japan’s potato production comes from Hokkaido.

Potatoes were first brought to Japan in the 18th century and have since become a staple of Japanese cuisine. They are incredibly versatile and are used in a wide variety of dishes, including soups, stews, salads and side dishes. One of the best-known Japanese dishes featuring potatoes is ‘Niku Jaga’, a hearty stew made with potatoes, beef and onions in a sweet-and-salty soy sauce broth.

In addition to traditional yellow potatoes, sweet potatoes are also very popular in Japan. These can also be used in soy sauce potatoes. Sweet potatoes offer a slightly sweet note and a soft texture that harmonises perfectly with the sweet -salty marinade. They are particularly rich in nutrients and add an interesting flavour variation.

The versatility of the potato makes it an integral part of Japanese cuisine. Whether in hearty stews, as a crispy side dish or in sweet snacks such as Daigaku Jagaimo – potatoes are an indispensable part of Japan’s culinary landscape.

CUSTOMER FAVOURITE

Sojasauce 500ml (Shoyu, aus Japan)

Japanische Sojasauce für Sushi, Sashimi & japanische Küche. Diese Shoyu von Yamasa ist eine klassisch gebraute japanische Sojasauce der Sorte Koikuchi. Durch natürliche Fermentation entsteht…

€4,29

In stock

Make your own potatoes in soy sauce: Here’s how

Daigaku Jagaimo is a simple yet impressive dish, which is perfect as a side dish or snack. With just a few ingredients and simple passages, you can conjure up these delicious, crispy potato bites in your own kitchen. Whether you opt for classic potatoes or slightly sweet sweet potatoes, the result will delight you and your guests. Here’s what you’ll need and how to proceed:

500 g potatoes
3 tbsp soy sauce
3 tbsp Mirin
3 tbsp sugar
2 tbsp honey
1 tbsp sesame oil
1 tbsp black sesame seeds
500 ml oil for deep-frying

Wash the potatoes thoroughly and cut them into 2–3 cm pieces. Place the cut potatoes in cold water for about 10 minutes to remove excess starch, then drain and pat them dry.

Make your own sweet potatoes in soy sauce

Heat the oil in a deep fryer or a suitable pan. Fry the sweet potatoes over a medium heat until they are golden brown and cooked through, about 8–10 minutes. Drain the fried sweet potatoes on kitchen paper to remove excess oil.

Tip

The leftover frying oil can be stored and, once cooled, filtered through a fine sieve. This way, you can reuse it in a few days to make this recipe again or prepare another fried dish.

In a separate frying pan or small saucepan, heat the soy sauce, sugar, honey, Mirin and sesame oil over a medium heat until the sugar has completely dissolved and the mixture thickens slightly. Add the fried potatoes to the pan and stir gently until all the pieces are evenly glazed.

Make your own sweet potato soy sauce marinade

Sprinkle the glazed potatoes with black sesame seeds and serve them warm. With these simple passages, you can make Daigaku Jagaimo in no time at all. Whether as a side dish for a Japanese feast or as a snack in their own right, these crispy, glazed potato bites are always a treat.

What goes well with sweet potatoes in soy sauce?

Daigaku Jagaimo are a versatile side dish that goes well with many Japanese main courses. They pair wonderfully with Teriyaki chicken, sushi rolls or a simple Miso soup. They are also perfect as a snack with a glass of Sake or green tea. Their sweet-and-salty glaze complements both hearty and light dishes, making them a highlight on any Japanese menu.

Daigaku Jagaimo is not just a simple dish, but also a perfect canvas for culinary creativity. With the right ingredients and a few simple passages, you can conjure up these crispy, glazed potato bites in your own kitchen.

Do you have any questions about the recipe for potatoes in soy sauce, or would you like to share your successes with the community? Simply leave a comment below this post. Have fun experimenting and enjoy this delicious Japanese side dish!

Potatoes in soy sauce

serves 4 | 30 minutes | 313 kcal

🖨️ Print PDF 📌 Save pin

Sometimes it’s the simple dishes that surprise and delight us the most. Potatoes in soy sauce is one such dish. The combination of crispy potatoes and a sweet -salty marinade makes Daigaku Jagaimo not only incredibly delicious, but also perfect for any occasion. Whether as a side dish, snack or part of a larger meal – these crispy bites always bring joy to the table.

Ingredients (4 servings)

* Add ingredients to basket 🪄

500 g potatoes (preferably new potatoes, alternatively sweet potatoes)
3 tbsp Shoyu (im Shop ansehen)*
3 tbsp Mirin (im Shop ansehen)*
3 tbsp sugar
2 tbsp honey
1 tbsp sesame oil (im Shop ansehen)*
1 tbsp black sesame seeds (im Shop ansehen)*
500 ml frying oil (e.g. rapeseed oil)

Useful tools:
Santoku knife (im Shop ansehen)
Yukihiara pot

Preparation (30 minutes)

Step 1

Prepare the ingredients for the delicious sweet potatoes.

Daigaku Jagaimo passaggio 2 - Preparare le patate

Step 2

The potatoes should be washed thoroughly and cut into pieces about 2–3 cm in size (you can optionally remove the skin, but with fresh potatoes I recommend preparing the recipe with the skin on) . Place the chopped potatoes in cold water for about 10 minutes to remove excess starch. Then drain and pat dry.

Daigaku Jagaimo passaggio 3 Fry the potatoes

Step 3

Heat the oil in a deep fryer or a suitable pan. Fry about half of the potato pieces over a medium heat until they are golden brown and cooked through (about 8–10 minutes).

Step 4

Remove the fried potatoes with a fine sieve and drain on kitchen paper to remove excess oil.
Then fry the other half of the potatoes in the same way.

Step 5

In a separate frying pan or small saucepan, mix together the soya sauce, sugar, honey, Mirin and sesame oil and heat over a medium heat until the sugar has completely dissolved and the mixture has thickened slightly.