Michi Fries Recipe

Prepare potatoes

Cut peeled russet potatoes into 1/3" to 1/2" thick matchstick fries. Place cut fries in a large bowl of cold water and soak for 20–30 minutes to remove excess starch.

Parboil and dry

Bring a large pot of salted water (use about 1 tbs salt per 4 cups water) to a boil. Drain the soaking water and add the fries to the boiling water for 3 minutes to slightly cook the exterior. Immediately drain and spread the fries on a baking sheet in a single layer to steam-dry for 5 minutes, then pat thoroughly dry with clean kitchen towels or paper towels. Proper drying prevents oil splatter and ensures batter adheres.

Make beer batter

In a chilled bowl, whisk together 1 cup all-purpose flour and 1/4 cup cornstarch with a pinch of salt. In a separate small bowl, lightly beat 1 egg with 1/4 cup cold water. Slowly whisk the egg mixture into the dry ingredients, then add 1 cup cold beer in a steady stream, whisking until just combined. Batter should be slightly thick but still fluid enough to coat fries; avoid over-mixing to keep it light and bubbly. Keep batter cold by placing bowl over an ice bath if possible.

Heat oil

In a deep heavy pot or deep fryer, heat 6–8 cups vegetable oil to 350°F (175°C) for frying. Use a thermometer to maintain temperature. If you don't have a thermometer, test with a small drop of batter — it should sizzle and float.

Fry first blanch (optional for extra crispness)

Fry the dried fries in batches at 325°F (160°C) for 3–4 minutes until pale, soft, and just beginning to take color. Remove to a wire rack or paper towel-lined tray and let rest 5 minutes. This step produces a tender interior and crisp exterior after the second fry.

Batter and finish-fry

Working in small batches, toss a portion of the par-fried or raw dried fries (depending on preference) briefly in the beer batter to coat evenly — use tongs or two forks to lift fries and allow excess batter to drip off. Carefully lower battered fries into the oil at 350°F (175°C). Fry until golden brown and crisp, about 3–4 minutes. Avoid overcrowding. Transfer to a wire rack and immediately season lightly with 1/2 tsp fine sea or kosher salt.

Combine 1/2 cup Kewpie mayonnaise with 1/2 cup finely chopped, well-drained kimchee in a medium bowl. Stir in 1 tsp kimchee liquid, 1/2 tsp rice vinegar, 1/2 tsp mirin (or honey), 1/4 tsp toasted sesame oil, 1/4 tsp sugar, and 1/8 tsp freshly ground black pepper. Taste and adjust — if you want more heat or kimchee tang, add up to another 1/2 tsp kimchee liquid or a pinch of Gochujang. Chill the sauce for 10 minutes to meld flavors.

Serve the hot Michi Fries piled on a platter or individual plates. Spoon or drizzle kimchee kewpie sauce over the fries (about 2–3 tbs sauce per serving) or serve sauce on the side for dipping.

Sprinkle 1 tsp shichimi togarashi evenly over the dressed fries for citrus-chile-umami heat. Scatter 2 tbs finely sliced scallions and 1 tsp toasted sesame seeds on top. Finish with a light sprinkle of additional fine salt if desired.

Serve immediately while hot and crisp. Leftovers will lose crispness; re-crisp in a 400°F (200°C) oven on a wire rack for 6–8 minutes if needed.