Japanese Okonomiyaki Fries (Printable Version)

Golden fries transformed with tangy sauces and tasty Japanese-inspired toppings for a savory bite.

# What You'll Need:

→ 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 (substitute vegetarian oyster sauce if desired)
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 chopped pickled ginger
13 - 1/4 cup bonito flakes (omit for vegetarian option)
14 - 1 tablespoon toasted sesame seeds

# Directions:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Toss the cut potatoes with vegetable oil and salt, then spread evenly on the prepared baking sheet.
03 - Bake for 25 to 30 minutes, turning halfway through, until fries are golden and crispy.
04 - While fries bake, combine ketchup, Worcestershire sauce, oyster sauce, soy sauce, and sugar in a small bowl until smooth.
05 - Transfer hot fries to a serving platter and drizzle generously with okonomiyaki sauce and Japanese mayonnaise.
06 - Sprinkle fries with shredded nori, green onions, pickled ginger, bonito flakes, and toasted sesame seeds.
07 - Present immediately while fries remain hot and crisp.

# Additional Tips::

01 -
  • Crispy fries loaded with layers of creamy, sweet, salty, and tangy flavors
  • Easy to adapt for vegetarians or vegans with a few ingredient tweaks
  • Pantry-friendly Japanese fusion that feels like a restaurant appetizer at home
  • Crowd-pleasing for parties, game nights, or a casual dinner
02 -
  • High in umami flavor
  • Adaptable for vegetarians and vegans
  • Quick to throw together with familiar pantry sauces
03 -
  • Always start with dry potatoes after peeling and cutting—moisture is the enemy of crunchy fries
  • Do not crowd the baking sheet as fries need space for proper browning
  • Zigzagging mayonnaise and sauce with a squeeze bottle gives that showstopper look

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