Save Crispy golden fries tossed with okonomiyaki-inspired toppings combine the flavors of the classic Japanese savory pancake with the irresistible appeal of loaded fries. This fusion appetizer brings both crunch and umami to your table, all with a quick oven bake and vibrant toppings.
The first time I made these, my friends could not believe how a plate of fries could embody the flavors of a real okonomiyaki. They vanished before dinner was even ready!
Ingredients
- Russet potatoes: 900 g (2 lbs), peeled and cut into fries
- Vegetable oil: 2 tbsp
- Salt: ½ tsp
- Ketchup: 3 tbsp
- Worcestershire sauce: 2 tbsp
- Oyster sauce: 1½ tbsp (substitute vegetarian oyster sauce if needed)
- Soy sauce: 1 tbsp
- Sugar: 1 tbsp
- Japanese mayonnaise: 80 g (⅓ cup, e.g. Kewpie)
- Shredded nori: 30 g (½ cup)
- Green onions: 20 g (¼ cup), finely sliced
- Pickled ginger: 2 tbsp, chopped
- Bonito flakes: 20 g (¼ cup, omit for vegetarian)
- Toasted sesame seeds: 1 tbsp
Instructions
- Prepare the oven:
- Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.
- Make the fries:
- Toss peeled, cut potatoes with vegetable oil and salt. Spread fries evenly on the prepared baking sheet.
- Bake the fries:
- Bake for 25–30 minutes, flipping halfway through, until fries are golden and crispy.
- Mix the okonomiyaki sauce:
- In a small bowl, combine ketchup, Worcestershire sauce, oyster sauce, soy sauce, and sugar until smooth. Set aside.
- Assemble and top:
- Arrange hot fries on a serving platter. Drizzle generously with okonomiyaki sauce and Japanese mayonnaise.
- Add toppings:
- Sprinkle shredded nori, sliced green onions, pickled ginger, bonito flakes, and sesame seeds over the fries.
- Serve:
- Enjoy immediately while hot and crispy.
Save My family loves sharing these fries at gatherings. It became a favorite movie-night snack, always sparking laughter and stories about our travels in Japan.
Required Tools
Baking sheet, parchment paper, mixing bowls, knife, cutting board, and a small spoon or squeeze bottle for drizzling sauces.
Allergen Information
Contains eggs (mayonnaise), fish (bonito flakes, oyster sauce), gluten (soy sauce, Worcestershire sauce), and soy. Always double-check products for allergens and use certified substitutions as needed.
Nutritional Information
Per serving: 390 calories, 18 g total fat, 54 g carbohydrates, 6 g protein.
Save Make these fries for your next party, and watch them become the standout dish everyone comes back for. The blend of crispy potatoes and tangy, savory toppings makes every bite memorable.
Recipe Questions
- → What makes okonomiyaki fries unique?
Okonomiyaki fries combine crispy oven-baked potatoes with rich sauces, seaweed, and vibrant toppings inspired by Japanese savory pancakes for bold, layered flavor.
- → Can this dish be made vegan?
Yes, use vegan mayonnaise, substitute vegetarian oyster sauce, and skip bonito flakes for a completely plant-based version.
- → What toppings are essential for authentic flavor?
Key toppings include Japanese mayonnaise, okonomiyaki sauce, shredded nori, green onions, pickled ginger, and optionally bonito flakes for depth.
- → What type of potatoes should I use?
Russet potatoes are ideal for achieving crispy fries, thanks to their starchy texture and ability to brown evenly during baking.
- → How can I add extra crunch?
Sprinkling tempura bits (tenkasu) on top just before serving adds delightful extra crunch to the finished fries.
- → What are good pairing suggestions?
These loaded fries go well with cold Japanese beer or chilled sake, complementing the dish's savory and tangy notes.