Crispy fries with zesty sauces, savory mayo, seaweed, and tangy ginger for bold Japanese-inspired flavor.
# Components:
→ Fries
01 - 2 pounds russet potatoes, peeled and cut into fries
02 - 2 tablespoons vegetable oil
03 - 1/2 teaspoon salt
→ Okonomiyaki Sauce
04 - 3 tablespoons ketchup
05 - 2 tablespoons Worcestershire sauce
06 - 1 1/2 tablespoons oyster sauce (use vegetarian oyster sauce as needed)
07 - 1 tablespoon soy sauce
08 - 1 tablespoon sugar
→ Toppings
09 - 1/3 cup Japanese mayonnaise (such as Kewpie)
10 - 1/2 cup shredded nori (seaweed)
11 - 1/4 cup finely sliced green onions
12 - 2 tablespoons pickled ginger, chopped
13 - 1/4 cup bonito flakes (omit for vegetarian)
14 - 1 tablespoon toasted sesame seeds
# Directions:
01 - Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 - Toss the cut potatoes evenly with vegetable oil and salt, then spread them onto the prepared baking sheet.
03 - Bake the potatoes for 25 to 30 minutes, flipping halfway through, until fries are golden brown and crispy.
04 - In a small mixing bowl, combine ketchup, Worcestershire sauce, oyster sauce, soy sauce, and sugar until the mixture is smooth and uniform.
05 - Transfer hot fries to a serving platter and drizzle generously with the prepared okonomiyaki sauce and Japanese mayonnaise.
06 - Sprinkle fries immediately with shredded nori, sliced green onions, chopped pickled ginger, bonito flakes, and toasted sesame seeds.
07 - Serve the fries straightaway while still hot and crisp to enjoy the best texture.
