Shio Cabbage Yukari Fries Recipe

Prepare cabbage

Remove any outer wilted leaves from the cabbage. Cut the half-head into quarters, remove the core, then finely shred the cabbage into 2–3 mm strips. Place shredded cabbage in a large mixing bowl.

Make dressing and dress cabbage

In a small bowl, whisk together rice vinegar, light soy sauce, sesame oil, mirin (if using), granulated sugar, kosher salt, and black pepper until sugar dissolves. Add shredded shio kombu to the dressing and stir to combine so the kombu slightly softens and distributes flavor. Pour the dressing and shio kombu over the shredded cabbage and toss thoroughly with tongs or clean hands until evenly coated. Let sit at room temperature for 8–10 minutes to allow flavors to marry and for the cabbage to soften slightly.

Finish cabbage

Right before plating, sprinkle toasted sesame seeds over the dressed cabbage and toss once more. Taste and adjust seasoning with a pinch more salt or vinegar if desired. Keep the dressed cabbage at room temperature while you prepare the fries (it can be made up to 1 hour ahead and refrigerated for up to 2 hours; if chilled, bring back to room temp 10 minutes before serving).

Heat oil

If frying fresh or from frozen, pour neutral oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough to fully submerge fries). Heat oil to 175°C (350°F). If you don't have a thermometer, heat until a small piece of bread browns in ~20–30 seconds.

Fry fries

Working in a single layer and not overcrowding the pot, carefully add fries to the hot oil using a spider or slotted spoon. Fry until golden and crisp, about 3–5 minutes for thin fries (times vary by thickness and whether fries are fresh or frozen). Remove fries to a wire rack set over a baking sheet or to paper towels to drain briefly.

Season fries with yukari

While fries are hot, transfer them to a large mixing bowl or keep them on the baking sheet and immediately sprinkle yukari, fine salt, and the optional ground toasted sesame seeds evenly over the fries. Toss gently but thoroughly so the yukari clings to the hot oil-coated fries. Taste and add up to 0.5 tsp more yukari or salt if desired.

Alternative oven method

If you prefer not to deep-fry: toss fries in 1–2 tbsp neutral oil, spread in a single layer on a baking sheet, and bake at 220°C (425°F), turning once, for 20–30 minutes until crisp. Season with yukari and salt immediately after baking as above.

To assemble, mound a generous portion of dressed cabbage on a serving platter or individual plates. Top or nestle the hot yukari-seasoned fries next to or on top of the cabbage so the warm fries pick up some of the dressing flavors.

Scatter thinly sliced scallions over the fries and cabbage, sprinkle the extra 0.5 tsp yukari if you want more color and flavor, and finish with a light squeeze of lemon over the fries for brightness. Serve immediately so fries remain crisp and cabbage stays slightly crunchy.