Daigaku Imo

Wash the Japanese sweet potatoes thoroughly and cut them into bite-sized pieces, approximately 2-3 cm cubes or wedges.

Soak the cut Japanese sweet potatoes in a bowl of cold water for 10 minutes to remove excess starch. Drain the water and pat the sweet potatoes very dry with a clean kitchen towel.

Prepare the glaze by combining the Granulated sugar, Koikuchi soy sauce, Mirin, and Water in a small saucepan.