Equipment
Ingredients
Fries
- 800 g russet potatoes, peeled and cut into 1cm thick batons
- 2000 ml neutral frying oil
- 5 g kosher salt
Sticky Sweet Sauce
- 60 ml soy sauce
- 45 ml mirin
- 30 g granulated sugar
- 3 g garlic, minced
- 5 g fresh ginger, grated
- 5 g cornstarch
- 15 ml water, cold
Garnish
- 15 g furikake seasoning
Nutrition (per serving)
Method
Submerge the cut potato batons in a large bowl of cold water for at least 1 hour to remove excess surface starch.
Drain the potatoes completely and arrange them on a clean kitchen towel. Pat them entirely dry with paper towels to ensure the oil will not splatter during frying.
In a small saucepan, combine the soy sauce, mirin, granulated sugar, minced garlic, and grated ginger. Bring to a gentle simmer over medium heat. Mix the cornstarch and cold water to create a slurry, then whisk it into the simmering sauce. Cook for 1 minute until thickened and sticky, then remove from heat.
Heat the frying oil in a heavy-bottomed pot to 160°C/320°F. Working in batches to prevent overcrowding, fry the potatoes for 5 to 6 minutes until cooked through but still pale. Remove with a spider skimmer and let them drain on a wire cooling rack.
Increase the oil temperature to 190°C/375°F. Return the fries to the hot oil in batches and fry a second time for 3 to 4 minutes until deeply golden and crispy. Remove, drain well on the wire rack, and immediately toss lightly with the kosher salt.
Transfer the hot fries to a large mixing bowl. Drizzle the warm sticky sweet sauce over the fries and toss vigorously until every fry is evenly coated.
Sprinkle the furikake seasoning generously over the glossy, sauce-coated fries. Toss briefly once more and serve immediately while hot and crispy.
Chef's Notes
- Using russet potatoes is highly recommended for frying due to their high starch and low moisture content, which results in a much crispier exterior.
- Do not skip the soaking step; removing surface starch prevents the fries from sticking together and browning too quickly before cooking through.
- Ensuring the fries are completely dry before lowering them into the oil is a critical safety step to prevent violent splatters.
- Traditional furikake often contains bonito flakes. To accommodate vegetarian or vegan diets, ensure you source a specialized plant-based furikake blend.
Storage
Refrigerator: 2 days — Will lose crispness. Reheat in an air fryer or oven.
Reheating: Reheat in a 200C/400F oven for 5-8 minutes, though the texture will be slightly different from freshly made.
