Hello, this is Sato, Ume Concierge at the Kyoto store.
With autumn deepening, the air has finally turned crisp and refreshing.
Today’s recipe is a quick and easy twist on a seasonal favorite: Daigaku Imo (candied sweet potatoes) made with ume syrup!
【Recipe】（Serves 2 / Cooking time: 15 minutes ）
- 4 tbsp ume syrup
- 3 infused ume
- 1 sweet potato (about 250 g)
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- 1 tbsp black sesame seeds
1.Cut the sweet potato into chunks with the skin on. Soak in water for 5 minutes, then pat dry with paper towel. Roughly chop the leftover ume.
2.Place the sweet potato in a heatproof dish and microwave at 600W for 5 minutes.
3.Once softened, transfer to a frying pan with oil and sauté over medium heat until lightly browned on the surface.
4.Add ume syrup and coat evenly, then add soy sauce and simmer until well glazed.
5.Turn off the heat, mix in the chopped ume, transfer to a plate, and sprinkle with black sesame seeds. Ready to serve!
This simple recipe is flavored with just ume syrup and soy sauce.
The fluffy sweetness of the sweet potato pairs beautifully with the mellow sweet-sour taste of ume syrup made with honey, while the chopped ume adds a pleasant texture.