A classic Japanese combination of flavors made into a global inspiration straight out of Tokyo. Crispy fries are topped with creamy mayo, zesty eel sauce, smoked bonito flakes, toasted nori seasoning, and sesame cabbage.
2 tablespoons Sesame Oil
6 cups Napa Cabbage, thinly sliced
2 teaspoons Kosher Salt
1 teaspoon Black Pepper, freshly ground
2 tablespoons Black Sesame Seeds
30 ounces Straight Cut Fries
As Needed Peanut Oil (any neutral oil can be subbed)
As Needed Kosher Salt
As Needed Furikake Seasoning
1 cup Japanese Mayonnaise (Kewpie, Kenko, etc.)
1 cup Takoyaki Sauce or Eel Sauce
1 cup Bonito Flakes (Katsuobushi)
1 cup Green Onions, sliced thin
Prep Time: 15min | Cook Time: 15min
Heat the sesame oil in a pan over medium heat, add the cabbage and cook until the cabbage is tender about 5-7 minutes. Season with salt and freshly ground black pepper. Remove from the heat and stir in the sesame seeds. Keep warm until ready to use.
Preheat a fryer with peanut oil to 375 F (180 C). When the oil is hot add the fries, this may have to be done in batches depending on the size of your fryer. (Conversely, this can also be done in an air fryer or a convection oven without having to use the oil). Fry the fries for 7-8 minutes or until they are golden brown and crispy. Drain them well, place into a bowl and season with kosher salt and Furikake to taste.
To plate up the dish, arrange the hot straight cut fries on a serving platter or individual dishes. Place the hot sesame cabbage on top and drizzle the top of the fries generously with the Takoyaki Sauce/Eel Sauce. Then in the opposite direction, drizzle the top of the fries with the Japanese mayonnaise. Garnish the top with the Bonito Flakes and Green Onions. Serve immediately.
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