Tokyo Fries: A Flavor Trip to Japan
Prep Time: 15 minutes Cook Time: 25 minutes Yields: 4 servings
Ingredients:
- 2 pounds russet potatoes, cut into 1/2-inch thick fries
- 1/4 cup vegetable oil
- 1/4 cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon grated ginger
- 1/4 cup thinly sliced green onions
- 1/4 cup toasted sesame seeds
- Seaweed flakes (optional)
Instructions:
- Prepare the Fries: Soak the cut potatoes in cold water for at least 30 minutes (or up to overnight) to remove excess starch. Drain and pat them dry with a clean kitchen towel.
- Fry the Fries: Heat the vegetable oil in a large pot or deep fryer to 325°F (165°C). Fry the potatoes in batches for 5-7 minutes, until slightly golden and tender. Remove and drain on a wire rack lined with paper towels.
- Make the Tokyo Sauce: In a small bowl, whisk together the mayonnaise, sriracha sauce, soy sauce, rice vinegar, sesame oil, and grated ginger until smooth.
- Double Fry for Crispiness: Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2-3 minutes, until golden brown and crispy. Remove and drain on the wire rack.
- Assemble the Tokyo Fries: While the fries are still hot, toss them with the prepared Tokyo sauce until evenly coated.
- Garnish and Serve: Transfer the fries to a serving platter, sprinkle with sliced green onions, toasted sesame seeds, and optional seaweed flakes. Serve immediately.
Tips & Variations:
- For extra crispy fries, you can toss the potatoes with 1 tablespoon of cornstarch before frying.
- Feel free to adjust the amount of sriracha sauce to your preferred level of spiciness.
- Add other toppings like shredded nori, bonito flakes, or a fried egg for a more authentic Japanese experience.
- You can also use sweet potatoes instead of russet potatoes for a different flavor profile.
Enjoy! Let me know in the comments how your Tokyo Fries turn out!
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