# Components:
→ Fries
01 - 2 lbs russet potatoes, peeled and cut into fries
02 - 2 tablespoons vegetable oil
03 - 1/2 teaspoon salt
→ Okonomiyaki Sauce
04 - 3 tablespoons ketchup
05 - 2 tablespoons Worcestershire sauce
06 - 1 1/2 tablespoons oyster sauce or vegetarian oyster sauce
07 - 1 tablespoon soy sauce
08 - 1 tablespoon sugar
→ Toppings
09 - 1/3 cup Japanese mayonnaise
10 - 1/2 cup shredded nori seaweed
11 - 1/4 cup finely sliced green onions
12 - 2 tablespoons pickled ginger, chopped
13 - 1/4 cup bonito flakes
14 - 1 tablespoon toasted sesame seeds
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss cut potatoes with vegetable oil and salt. Spread the fries evenly across the prepared baking sheet.
03 - Bake for 25–30 minutes, flipping halfway through, until fries become crispy and lightly golden.
04 - Combine ketchup, Worcestershire sauce, oyster sauce, soy sauce, and sugar in a small bowl; whisk until smooth and set aside.
05 - Transfer hot fries to a serving platter. Drizzle generously with okonomiyaki sauce and Japanese mayonnaise.
06 - Sprinkle fries evenly with shredded nori, green onions, pickled ginger, bonito flakes, and sesame seeds. Serve immediately while hot and crispy.
