Japanese
Vegan
Gluten freeImo kenpi
Candied sweet potato sticks
芋けんぴ (imo kenpi): crunchy fried sweet potato sticks in a crackly sugar glaze
Kagoshima, at Kyushu's southern tip, is Japan's sweet potato heartland. The crop is so closely tied to the region that the Japanese word for sweet potato, satsuma-imo, means 'Satsuma potato', after the old name of Kagoshima. Imo kenpi are its simplest snack: thin batons of sweet potato fried until crisp, then tossed in a syrup that sets into a glassy shell. Kids grab them from bags at the corner shop, and grandparents make them at home with the autumn harvest. They are crunchy, sweet and a little salty. Chef's tip: fry the potato twice, slowly first, then hot. That drives out the water and gives a snap that lasts for days.
- Prep
- 20 min
- Cook
- 20 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 260 kcal
Ingredients
- 14 oz sweet potato, ideally Japanese satsuma-imocut into 5 mm sticks
- vegetable oilfor deep-frying
- 2 ⅛ oz sugar
- 2 tbsp water
- 1 pinch salt
- 1 tsp black sesame seeds (optional)
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Method
0/6 doneStep 1: Soak the 14 oz sweet potato, ideally Japanese satsuma-imo sticks in cold water for 15 minutes to rinse off surface starch. Drain and dry very well with a tea towel: water makes the oil spit.
15 minStep 2: Put the sticks in a deep pan and pour in vegetable oil to cover them by 2 cm, starting with cold oil. Heat over medium heat. When the oil starts to bubble around the sticks, lower to medium-low and fry for 10 minutes, stirring now and then, until they float and feel firm.
12 minStep 3: Turn the heat to medium-high and fry for 2–3 minutes more, until golden and the bubbling turns quiet and fine, which shows the water has gone. Lift out onto a rack.
3 minStep 4: Common mistake: frying them hot from the start. The outside browns before the inside dries out, so they soften within an hour.
Step 6: Turn off the heat, add the fried sticks and 1 tsp black sesame seeds and toss quickly until coated. Spread on baking paper, separating them, and leave for 15 minutes until the glaze sets hard and white-glassy. Store in an airtight jar for up to a week.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 2 g
- Carbs
- 45 g
- Fat
- 9 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does imo kenpi take?
- About 40 minutes in total: 20 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of sweet potato, ideally japanese satsuma-imo?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of sugar?
- Caster sugar, same amount.
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