Okonomiyaki Fries

Ingredients

• 4 medium (about 680 g)potatoes, such as Russet
• For fryingoil
• To tastesalt
• 60 ml (4 tbsp)ketchup
• 30 ml (2 tbsp)vegan Worcestershire sauce
• 22.5 ml (1½ tbsp)coconut sugar
• 5 ml (1 tsp)soy sauce
• 30 ml (2 tbsp)vegan mayo
• 60 ml (¼ cup)chopped green onions
• 60 ml (¼ cup)vegan meat floss (optional)
• 30 ml (2 tbsp)crispy fried onions (optional)
• 15 ml (1 tbsp)aonori or nori flakes

Instructions

1. 1

   Cut and soak

   Peel the potatoes and cut them into 1.3 cm (½-inch) matchsticks. Soak in cold water for 30–45 minutes, then drain and pat dry with kitchen paper towels.

2. 2

   Fry the potatoes

   For deep-frying, heat 5–7.5 cm (2–3 inches) of oil in a large saucepan or deep-fryer to 135°C (275°F). Fry the potatoes for 4–5 minutes, then lift them out with a slotted spoon and drain on kitchen paper towels. Heat the oil to 200°C (400°F), return the fries to the oil and fry for about 5 minutes, or until golden brown. Drain again, sprinkle with salt and toss to coat.

3. 3

   Air-fry the potatoes

   Alternatively, preheat an air fryer to about 190°C (375°F). Put the potatoes in a large bowl, drizzle with 30 ml (2 tbsp) oil and toss to coat. Air-fry for about 10 minutes, or until golden brown, then transfer to a plate lined with parchment paper.

4. 4

   Mix the sauce

   In a small bowl, whisk together the ketchup, vegan Worcestershire sauce, coconut sugar and soy sauce until the sugar has dissolved.

5. 5

   Dress and serve

   Transfer the fries to a plate. Drizzle with the okonomiyaki sauce and vegan mayo, then add the green onions, vegan meat floss, crispy onions if using, and aonori. Serve straight away.

What are okonomiyaki fries?

Okonomiyaki is a Japanese savoury pancake, commonly finished with a sweet-savoury sauce and toppings such as mayonnaise and aonori. These fries borrow that flavour combination and serve it over crisp potatoes instead.

The ketchup, vegan Worcestershire sauce, coconut sugar and soy sauce make a quick sauce, while green onions and seaweed bring freshness and savoury depth. Vegan meat floss and crispy onions add optional texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 780 calories, 12g protein, 112g carbs, 30g fat.

Most of the carbohydrates come from the potatoes, with additional sugar from the sauce; the frying oil and vegan mayo contribute most of the fat. Potatoes and optional vegan meat floss provide some protein, though the amounts depend on the products used. Pair a serving with a salad or vegetables for a more balanced plate.

Choosing the potatoes

Potato choice: Russets are suggested for their starchy texture, which suits fries. Cut the matchsticks to a similar thickness so they cook at roughly the same rate.

Soaking: The 30–45-minute cold-water soak is part of the recipe’s preparation. After draining, pat the pieces dry with kitchen paper towels before cooking.

Deep-frying for crispness

Two stages: The first fry at 135°C (275°F) cooks the potato, while the second at 200°C (400°F) browns the outside. Drain the fries after each stage as directed.

Temperature: Let the oil reach the stated temperature before adding the potatoes. The second fry is short, so watch for a golden-brown finish.

Using an air fryer

Coating: Toss the potato sticks with 30 ml (2 tbsp) oil in a large bowl before air-frying. This helps coat them evenly.

Doneness: Cook at about 190°C (375°F) for around 10 minutes, checking for golden-brown fries. The recipe gives an approximate time, so use the colour as your cue.

Getting the sauce right

Dissolving the sugar: Whisk the sauce ingredients together until the coconut sugar has dissolved. This gives the sauce a more even consistency for drizzling.

Finishing: Add the sauce and vegan mayo over the cooked fries, then scatter on the toppings. The recipe is best served immediately so the fries retain their crispness.

Serving the fries

Toppings: Green onions and aonori are part of the finish; vegan meat floss and crispy onions are optional. Add them after the sauces so they sit on top rather than getting lost beneath the fries.

On the side: Serve as a snack or side with a fresh salad or crunchy vegetables to add a lighter, crisp contrast to the sauced fries.

Recipe notes & tips

• Cut the potatoes into evenly sized matchsticks for more consistent cooking.
• Dry the potatoes thoroughly after soaking before frying or tossing with oil.
• Use a thermometer to bring the deep-frying oil to the temperatures given.
• Whisk the sauce until the coconut sugar has dissolved before drizzling.
• Add the toppings just before serving to keep the fries crisp.

Variations

• More seaweed: Use nori flakes in place of aonori for a similar savoury finish.
• Extra crunch: Add the crispy fried onions, or leave them out if you prefer a simpler topping.
• More heat: Add a little chilli sauce to the finished fries to give them a spicy kick.
• Fresh topping: Add extra chopped green onions for a sharper, fresher contrast.
• Different potatoes: Use another floury potato variety if Russets are unavailable.

Common mistakes to avoid

• Uneven cuts: Thick and thin pieces cook differently; aim for matchsticks around 1.3 cm wide.
• Wet potatoes: Excess water can interfere with crisping; pat the sticks dry after soaking.
• Oil at the wrong temperature: The two deep-frying stages use different temperatures; raise the oil to 200°C (400°F) for the second fry.
• Crowded air fryer: Overfilling can hinder even cooking; arrange the potatoes so they have room in the basket.
• Saucing too early: The fries can lose their crispness; dress them just before serving.

How to store

These fries are best eaten immediately, as the sauces soften the potato. Store leftovers covered in the fridge for up to 2 days, keeping the toppings separate if possible; reheat the fries in an air fryer or oven until hot, then add the toppings again.

Frequently asked questions