Japanese Curry Fries
Japanese curry fries made with crispy oven-baked frozen fries and S&B Golden Curry sauce, topped with bonito flakes, sesame seeds, scallions, and kizami nori. I tested every available frozen fry brand and four cooking methods to find the crunchiest combination that holds up under a wet curry sauce. A Japanese take on the classic English chips and curry sauce.
Servings 2 servings
Calories 410kcal
Equipment
Ingredients
Fries
- 1 bag frozen french fries Lamb Weston recommended; Ore-Ida as backup
Curry Sauce
- 2 blocks Japanese curry roux S&B Golden Curry, any heat level; chop into small pieces before adding to liquid
- 1 1/2 cups water chicken stock, or beef stock
Toppings
- 2 scallions Thinly sliced
- 1 tsp white sesame seeds
- 1 tsp black sesame seeds
- 2 tbsp bonito flakes Use finely shredded variety
- 1 tbsp kizami nori
Instructions
Cook the Fries
- Preheat oven to 425°F.
- Place a wire rack on a baking sheet. Spread frozen fries in a single layer on the wire rack.
- Bake according to package instructions, plus an extra 2-4 minutes for extra crispiness.
Make the Curry Sauce
- Finely chop the curry roux blocks into small pieces.
- Bring 1½ cups of liquid to a simmer in a saucepan.
- Stir in the chopped curry roux. Continue stirring until completely dissolved. Simmer for 2-3 minutes until desired consistency is reached.
Assemble
- Transfer fries to a serving bowl or plate.
- Pour curry sauce over the fries, making sure to get even coverage.
- Top with white and black sesame seeds, sliced scallions, bonito flakes, and kizami nori. Serve immediately.
Video
Notes
Optional Seasonings
Toss the fries in one of these as soon as they come out of the oven:
• Shichimi togarashi — moderate spice with a citrus note
• Ichimi togarashi — serious heat (use sparingly)
• Aonori (ground seaweed) — umami without any spice
Seasoning Tip
Try the fries unsalted first. Most frozen fries are already seasoned, and the curry sauce is quite salty on its own.
The 62°C Egg Upgrade
Cook eggs at 62°C (144°F) in a sous vide machine for at least 1 hour. Crack onto a slotted spoon to drain excess liquid. Drop the soft white and yolk into a ramekin of curry sauce with a sprinkle of shichimi togarashi for a rich dipping sauce.
Curry Liquid Options
• Water: Most curry-forward flavor
• Chicken stock: More savory (recommended)
• Beef stock: Most gravy-like, mildest curry
Storage
Curry sauce stores well in the fridge for 3-4 days and reheats easily. Fries should be made fresh.
Substitutions
• Vermont Curry works in place of S&B for a sweeter sauce
• Chili powder can substitute for togarashi
• Tajin is a decent stand-in for shichimi togarashi (citrus-chili blend)
Nutrition
Calories: 410kcal