Save Crispy golden fries tossed with okonomiyaki-inspired toppings, combining the flavors of the classic Japanese savory pancake with the irresistible appeal of loaded fries.
I first came across okonomiyaki at a bustling Osaka street market, but this unique fries version quickly became my go-to party snack for friends who crave savory, crispy bites.
Ingredients
- Fries: 900 g (2 lbs) russet potatoes, peeled and cut into fries, 2 tbsp vegetable oil, ½ tsp salt
- Okonomiyaki Sauce: 3 tbsp ketchup, 2 tbsp Worcestershire sauce, 1½ tbsp oyster sauce (substitute vegetarian oyster sauce if needed), 1 tbsp soy sauce, 1 tbsp sugar
- Toppings: 80 g (⅓ cup) Japanese mayonnaise (e.g. Kewpie), 30 g (½ cup) shredded nori (seaweed), 20 g (¼ cup) finely sliced green onions, 2 tbsp pickled ginger chopped, 20 g (¼ cup) bonito flakes (omit for vegetarian), 1 tbsp toasted sesame seeds
Instructions
- Prepare fries:
- Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper. Toss the cut potatoes with vegetable oil and salt. Spread evenly on the prepared baking sheet.
- Bake:
- Bake for 25–30 minutes, flipping halfway, until fries are golden and crispy.
- Make sauce:
- While fries bake, prepare the okonomiyaki sauce: In a small bowl, mix together ketchup, Worcestershire sauce, oyster sauce, soy sauce, and sugar until smooth. Set aside.
- Add toppings:
- Arrange the hot fries on a serving platter. Drizzle with okonomiyaki sauce and Japanese mayonnaise. Sprinkle with shredded nori, green onions, pickled ginger, bonito flakes, and sesame seeds.
- Serve:
- Serve immediately while hot and crispy.
Save Shared these fries with my family on movie nights for a fun twist on a classic Japanese dish that everyone can grab from the platter!
Required Tools
Baking sheet, parchment paper, mixing bowls, knife and cutting board, small spoon or squeeze bottle (for drizzling sauces)
Allergen Information
Contains eggs (mayonnaise), fish (bonito flakes and oyster sauce), gluten (soy sauce, Worcestershire sauce), and soy. Always verify products for hidden allergens.
Nutritional Information
Per serving: 390 calories, 18 g total fat, 54 g carbohydrates, 6 g protein
Save Serve immediately for best texture and flavor. These fries vanish fast so make a double batch for parties!
Recipe Help & FAQs
- → How can I make this dish vegan?
Use vegan mayonnaise and vegetarian oyster sauce, and omit the bonito flakes to keep it fully plant-based.
- → What potatoes are best for crisp fries?
Russet potatoes work best due to their starchy content and ability to crisp up in the oven.
- → Can I use store-bought fries instead of fresh potatoes?
Yes, frozen fries can be substituted for convenience; bake per package instructions then add toppings.
- → What can I use instead of Japanese mayonnaise?
Standard mayonnaise can be used, or opt for a vegan version if dietary preferences require.
- → Is there a substitute for nori if unavailable?
While nori adds a unique flavor, you may use finely chopped parsley or omit it if needed.
- → How can I add extra crunch?
Sprinkle tempura bits (tenkasu) on top just before serving for added texture and crunch.
- → What beverages pair well with this dish?
These fries are delicious with cold Japanese beer or chilled sake for an authentic experience.