Furikake Frites Recipe
housemade furikake, shoestring potatoes, kimchi ketchup, miso dijon
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Ingredients
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Furikake Seasoning
Shoestring Potatoes
Kimchi Ketchup
Miso Dijon
Method
Furikake Seasoning
Make Furikake
In a small bowl, combine nori, sesame seeds, bonito flakes, salt, sugar, and miso powder. Mix well and set aside.
Shoestring Potatoes
Prepare Potatoes
Peel the potatoes and slice them into thin shoestring shapes. Rinse the slices in cold water to remove excess starch, then pat them dry with paper towels.
Fry Potatoes
In a large pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully add the potato strips in batches and fry until golden brown and crispy, about 3-5 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt immediately.
Kimchi Ketchup
Make Kimchi Ketchup
In a bowl, mix together ketchup, chopped kimchi, rice vinegar, and honey until well combined. Adjust seasoning to taste.
Miso Dijon
Prepare Miso Dijon
In a small bowl, whisk together Dijon mustard, white miso paste, and water until smooth. Adjust consistency with more water if necessary.
Assembly
Assemble Furikake Frites
Once the shoestring fries are ready, sprinkle the furikake seasoning generously over the hot fries. Serve the fries with kimchi ketchup and miso dijon on the side for dipping.