Okonomi Loaded Fries

Method

1. Preheat the oven to 220 °C for 12 min.

   oven

2. Scrub the potatoes and cut them, skin on, into 1 cm thick sticks. Soak in cold water for 10 minutes to rinse off surface starch, drain, then dry thoroughly with a clean tea towel; dry potatoes make crisp fries.

   Add in this stepFloury potatoes 400 g

3. In a large bowl, toss the potatoes with the oil, cornflour and salt until every stick is coated. Spread them in a single layer, not touching, on baking trays lined with baking paper (number of trays: 1).

   Add in this stepCooking oil 1½ tbspCornflour (cornstarch) 2 tspSalt 0.4 tsp

4. Bake at 220 °C in the oven for 24 min, turning the fries halfway through (and swapping the trays if using two), until deep golden and crisp at the edges.

   oven

5. While they bake, cut the bacon into 1 cm pieces and fry in a dry 20 cm frying pan over medium heat for 5 min until crisp. Drain on paper towel.

   Add in this stepBacon 60 g

   medium heat

6. Shred the cabbage as thinly as you can and toss with the rice vinegar, sugar and a pinch of salt for a quick, crunchy slaw.

   Add in this stepWhite cabbage 80 gRice vinegar 1 tspSugar 1 pinchSalt ⅛ tsp

7. Pile the hot fries on a plate and drizzle with the sauce and thin lines of mayonnaise. Top with the bacon, slaw, spring onions, pickled ginger, green laver and bonito flakes, and serve straight away while crisp.

   Add in this stepOkonomiyaki sauce (or tonkatsu sauce) 2 tbspMayonnaise 2 tbspSpring onions 10 gRed pickled ginger (beni shoga) 10 gGreen laver flakes (aonori) 1 tspBonito flakes (katsuobushi) 4 g