Hi, I’m Francis, the host of this show “Cooking with Dog.” Let’s cut the sweet potato. Wash the potato beforehand and trim off the both ends. If it is thick, cut vertically in half. Cut the potato into rolling wedges while rotating it toward you. Let the potato sit in generous amount of water for around 10 minutes in order to keep its color as it is. Let’s make Daigakuimo. Put the vegetable oil and sugar in a pan. Lightly drain the potato wedges. Drop and spread them in the pan. Don’t wipe off the moisture from the potato in order to get a soft and fluffy texture inside. Cover and turn on the burner. Steam and fry at medium low heat. When it starts to make crackling sounds, quickly swirl the pan. After cooking for 2 minutes, remove the lid and flip over each potato wedge with a pair of saibashi chopsticks. Re-place the lid and continue steaming and frying for 2 more minutes. Remove the lid and flip over the wedges to brown the surface evenly. Reduce the heat if the pan becomes too hot. Repeat the process until the surface becomes an appealing shade of golden brown. Pierce the potato with a bamboo skewer. When it’s soft enough for the skewer to go through, drop in a few drops of soy sauce. If you like it crispy on the outside, stir-fry longer at this stage. Quickly swirl the pan and it is ready to serve. Serve the Daigakuimo on a plate and sprinkle on the toasted black sesame seeds. Just a few drops of soy sauce is enough to bring out the potato’s sweetness. Only a minimum amount of oil is needed for this Daigakuimo recipe. It is a perfect recipe for people who want to make an easy healthy dessert. Good luck in the kitchen!