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Sunday, April 02, 2006

Gourmet Japanese, take-out prices

Just wanted to share with you a recipe that combines the elegance and refinement of Japanese-style cooking with the all-round yumminess and bargainity of french fries!

These are great for cocktail parties or as an appetiser. Their impressiveness is matched only by their quickness and simplicity.

Although not a traditional Japanese dish, they remind me of the hearty teppan-fried okonomiyaki (Japanese "Pizza") that is a signature of chefs in Hiroshima...

...So, I give you:

Hiroshima Fries!

Peeled & washed potatoes - suitable for french-frying.
- Several sheets of sushi nori (the square flat sheets of seaweed you roll sushi in)
- Sesame oil, enough to shallow-fry. To save cost, you can use a half-and-half blend of soya and sesame oil. Corn oil + sesame oil would also work well.

1. Puree the potatoes in a food processor (bargain food processor article coming soon!).
2. Strain the puree in paper towel or cheesecloth to remove as much excess moisture as possible. You can skip this step if you're in a hurry, but the fries turn out crisper if you drain prior to cooking.
3. Cut the sushi nori into 2-inch squares and put enough potatoe puree on each square to completely cover them and over-run the edges. They will naturally assume a round shape but you can shape them with your fingers if need be.
4. In a large fry-pan, heat the oil until the aroma of sesame is strong. Lift the fries with an egg-flip and shallow-fry, 6-8 at a time, seaweed-side down. 3 minutes per-side. Turn once to complete cooking - when they're golden-brown, they're done

Can be eaten hot or at room tempurature. Do not refrigerate. A suitable dressing is a half-and-half blend of soy sauce + mirin (sweet cooking rice wine), or they're delicious plain.

otanoshinde kudasai (Enjoy!)
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