Tokyo Street Fries

Lauren Toyoya

Tokyo street fries

This is a genius way to use the Tokyo Mix Popcorn Seasoning (recipe follows) again and again, since you won’t be able to get enough of it! Instead of using convenient frozen fries, you can make the wedges. But I love quick frozen french fries. In fact, my friends make fun of me because I can’t seem to go three or four days without eating french fries. Is that a problem? I think it’s a good problem, personally. I’ve included a simple Sriracha mayo to drizzle on these fries.

 

Reprinted from HOT FOR FOOD ALL DAY. Copyright © 2021 by Lauren Toyota. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House LLC.

1 package (about 20 oz/567 g) frozen shoestring fries
1⁄3 cup vegan mayonnaise
1 tablespoon Sriracha
1⁄4 cup Tokyo Mix Popcorn Seasoning 1⁄4 cup finely chopped green onion
(white and light green parts)
1 teaspoon black sesame seeds

For Tokyo Mix Popcorn Seasoning:

1 package (35 oz/10 g) or 2 large sheets roasted salted seaweed snacks
tablespoons dried minced onion
2 tablespoons mixed black and white sesame seeds
11⁄2 tablespoons nutritional yeast
1 teaspoon sea salt

 

 

Preheat the oven to 425°F.

Lay out the frozen fries on a baking sheet in an even layer and bake for 20 to 25 minutes, or according to package directions, until golden brown and crispy.

In a small bowl, combine the vegan mayonnaise and Sriracha.

When the fries are baked, immediately transfer to a large bowl and toss with the popcorn seasoning.

Transfer the fries to a serving platter, drizzle with the Sriracha mayo, and sprinkle the green onion and sesame seeds on top.

For Tokyo Mix Popcorn Seasoning:

Use a clean coffee grinder or spice grinder to grind the ingredients to a very fine powder. First grind the roasted seaweed snacks in batches by adding torn pieces to the grinder to get them into small pieces. The seaweed snacks have additional oil, so they will stick to the sides of the grinder. You might need to stop and start the grinder to push the pieces toward the blade and continue puls- ing. Pour into a bowl when each batch is finished. Then add all the small pieces of seaweed back into the grinder with the dried minced onion, sesame seeds, nutritional yeast, and sea salt and pulse to a fine powder. You may have to do this in two batches.

Sprinkle half the spice mix over the popcorn and reserve the rest for a future batch. If adding snack mix options, add them in after you season the popcorn.

 

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