Osaka-style Fries Recipe

Prep potatoes

Wash and peel the potatoes if you prefer (skin on works too). Cut each potato into 3/8–1/2-inch (about 1 cm) sticks for a medium-thick fry. Rinse the cut fries in cold water until the water runs clear to remove excess starch.

Soak

Place rinsed fries in a large bowl of cold water and soak for at least 30 minutes (up to 2 hours) to further remove starch and help achieve crispness.

Dry and coat

Drain the fries and spread them on clean kitchen towels or paper towels. Pat completely dry. Transfer to a bowl and toss with the 2 tablespoons cornstarch and 1 teaspoon salt until evenly coated; the cornstarch gives a light crisp exterior.

First fry (blanch)

Heat neutral oil in a heavy pot or deep-fryer to 160°C (320°F). Fry the coated potatoes in batches so they can move freely for 4–5 minutes until softened and very pale (do not brown). Remove fries with a slotted spoon to a wire rack or paper towel-lined tray to drain.

Rest

Let the blanched fries cool for 10–15 minutes. You can refrigerate briefly to speed cool-down and to firm them, which improves final crispness.

Second fry (crisp)

Increase oil temperature to 190–195°C (375–385°F). Fry fries again in batches for 2–3 minutes until golden and crisp. Remove and drain on a rack or paper towels. Immediately season lightly with additional salt to taste.

Prepare sauces

Combine the okonomiyaki sauce and mayonnaise in two squeeze bottles or small bowls. For a decorative finish, transfer mayonnaise to a small piping bag (or use a zip-top bag with a tiny corner snipped).

Plate fries

Place hot fries on a serving platter or individual plates, mounding them slightly in the center so toppings cling to the fries.

Sauce and mayo application

Drizzle 4 tablespoons okonomiyaki sauce evenly over the fries. Following that, pipe or drizzle 3 tablespoons mayonnaise in thin lines across the fries to create the classic okonomiyaki stripe pattern.

Finish with toppings

Sprinkle aonori and bonito flakes over the sauced fries. Scatter sliced scallions and pickled ginger on top. If using optional items, add furikake, toasted sesame seeds, or tenkasu for extra texture and umami.

Serve immediately

Serve the Osaka-style fries hot so the bonito flakes flutter and the fries retain crispness. Provide extra sauce and mayo at the table if desired.