Name: Kyuramen x TBaar - Arcadias Japanese French Fries Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 medium russet potatoes; 6 cups cold water (for soaking); 1 tbs kosher salt; 2 tsp cornstarch; 1 l neutral oil for frying (vegetable, canola, or peanut); 0.5 cups Japanese mayonnaise (Kewpie recommended); 1 tsp soy sauce; 0.5 tsp rice vinegar; 6 g bonito flakes (katsuobushi); 1 tsp toasted sesame seeds (optional); 2 tbsp thinly sliced green onions; 1 tsp furikake (optional); 1 tsp fine sea salt or additional kosher salt

Method

Fries

Prepare potatoes

Wash and peel the potatoes (peel optional). Cut each potato into 1/3 to 1/2-inch thick sticks for classic fries. Keep sizes as uniform as possible for even cooking.

Soak

Place cut potatoes in a large bowl and cover with cold water (about 6 cups). Stir in 1 tablespoon kosher salt. Soak for at least 30 minutes, preferably 1 hour, to remove excess starch. For best results you may refrigerate while soaking up to 4 hours.

Dry and dust

Drain the potatoes and rinse under cold water until water runs clear. Spread on clean kitchen towels or paper towels and pat completely dry. Transfer to a large bowl and toss with 2 teaspoons cornstarch until lightly and evenly coated — this helps develop a crisp crust.

First fry (blanch)

Pour oil into a heavy pot or deep fryer to a depth of about 2–3 inches (about 1 liter). Heat oil to 300°F (150°C). Working in batches so not to overcrowd, fry the potatoes for 4–5 minutes until softened and pale (not browned). Remove with a slotted spoon and drain on a rack or paper towels. Let cool 5–10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes, or until golden brown and crisp. Transfer to a rack or paper towels and immediately sprinkle lightly with fine sea salt (about 1 teaspoon divided across batches).

Topping & Assembly

Make mayo drizzle

In a small bowl combine 1/2 cup Japanese mayonnaise, 1 teaspoon soy sauce, and 1/2 teaspoon rice vinegar. Stir until smooth and taste; adjust balance with a pinch more soy or vinegar if desired. Transfer to a squeeze bottle or small piping bag for neater application, or use a spoon.

Assemble

Place a generous portion of hot fries on a serving plate or in a small basket lined with parchment. Drizzle the flavored Japanese mayonnaise evenly over the fries.

Finish with toppings

Immediately sprinkle bonito flakes (about 6 g) over the mayo-drizzled fries so the heat makes them move. Scatter the thinly sliced green onions, 1 teaspoon toasted sesame seeds (if using), and 1 teaspoon furikake (if using) over the top. Taste and add more fine sea salt if needed.

Serve

Serve the Japanese-style fries hot so the mayo is creamy and bonito flakes still flutter. Provide extra mayonnaise on the side if desired.