Tag: sweet potato fries

Tako No Kara Age Loaded Fries

UPDATE: After I posted this challenge, I read this article on The Guardian and decided to stop eating octopus. Find out how you can make more sustainable food choices at The New York Times.

My first real interaction with Nombelina was when she sent me Tokyo Cult Recipes by Maori Murota after we’d been yelling OMG THAT SOUNDS AMAZING at each other about food one too many times.

The cover of Maori Murota's Tokyo Cult Recipes cookbook

Nombelina x Dorothy Porker Japanese loaded fry off

So for our first fry off food challenge it only makes sense that I got my inspiration from that book.

To be fair though, that’s not why I landed on this at all. Basically we were waxing lyrical about loaded fries options. And this is just one of the first things that came to mind and that I knew I had to make.

A Playmobil astronaut, surrounded by purple cooked octopus tentacles on a space backdrop

It combines three of my all time favorites (I have a lot of all time favorites): Sichuan pepper, Kewpie mayo and octopus.

A Playmobil diver surrounded by red cooked octopus tentacles on a rusty red background with the Pink Lady Food Photo Award logo at the top left

The original recipe is called Tako No Kara Age. It comes with pan-fried butternut squash instead of sweet potato fries but I figured this would work just as well. And basically yeah, it does.

You can also make the original recipe by frying some chunks of butternut squash in the oil before you fry the octopus. You’re not supposed to add Kewpie mayo to this but I highly recommend it. 

Do you want to try Nombelina’s entry for this fry-off? Get her okonomi loaded fries here.

A plate of Japanse inspired loaded sweet potato fries with octopus, Kewpie mayo, Sichuan pepper and a squeeze of lime

Tako no kara age inspired loaded sweet potato fries

Dorothy Porker
These loaded sweet potato fries with octopus are inspired by tako no kara age from Maori Murota's Tokyo Cult Recipes.
Prep Time 15 mins
Cook Time 1 hr
Course Dinner, Fish, Main course
Cuisine Asian, Fusion, Japanese
Servings 2

Equipment

  • Large pot
  • Oven
  • Baking sheet
  • Parchment
  • Large bowl
  • Small bowl
  • Tea towel
  • Plastic bag
  • Large frying pan or skillet, for shallow frying

Ingredients
  

For the octopus

  • 4 tentacles + 2 pieces of head of prepared octopus see instructions
  • 1 piece bread see instructions
  • 2 T - 30 ml soy sauce
  • 1 T - 15 ml sake any quality
  • 1/2 clove garlic finely minced
  • 1 T - 15 gr ginger grated
  • 3 T - 30 gr potato flour rice flour or corn flour will also work
  • neutral oil for shallow frying, I use sunflower oil

For the sweet potatoes, you can also use ready-made sweet potato fries

  • 2 large sweet potatoes
  • pinch ground white pepper
  • pinch garlic powder
  • 2 T - 30 gr corn flour
  • salt

To finish

  • 1 lime halved or cut into wedges
  • 1 T - 15 gr Sichuan peppercorns black seeds removed
  • 1 spring onion finely chopped
  • Kewpie mayo to taste

Instructions
 

Prep the octopus a day ahead of time

  • To prep your octopus, make sure the inside of the head is cleaned out by your fish monger, but ask them to keep the octopus in one piece for you.
  • Bring a large pot of water to a rolling boil.
  • Once the water is boiling, temper your octopus by dipping it into the boiling water three times, for roughly 15 seconds at a time, before submerging it fully.
  • Now cook the octopus for roughly 1 hour, with a lid partially covering the pot and wedged open with a piece of bread. This will prevent your house from smelling like octopus.
  • Turn off the heat and leave the octopus to cool completely in the cooking liquid.
  • I like to divide my octopus into 4 portions of 2 tentacles and a piece of head each and freeze the portions I am not using for a rainy day. They should keep for up to 3 months.

To make the sweet potato fries

  • Pre-heat the oven to 225°C/ 435°F and line a baking sheet with parchment.
  • Wash 2 sweet potatoes and peel them if you like, before cutting them into 50x50mm - 0.2"x0.2" fries. The more evenly you cut them, the more even they will cook. So try and be tidy (or not).
  • Place the fries into a bowl of cold water and let them sit there while you mix your spices.
  • Mix a pinch of ground white pepper with a pinch of garlic powder and 2 T - 30 gr of corn starch. DO NOT ADD THE SALT.
  • Drain and roughly dry the fries with a tea towel.
  • Place the dried fries back into the dried bowl, drizzle with 2 T - 30 ml of oil and mix together so all the fries are coated evenly.
  • Sprinkle your fries with a thin layer of the cornstarch/ spice mix. Make sure the fries get evenly coated.
  • Place the fries on your baking sheet in a single layer. Make sure none of the fries are touching. Make sure your fries have breathing room or they won't crisp up.
  • Bake your fries in the oven for 30-45 minutes. Turn the fries every 10-15 minutes until they are crisp (or crisp enough, because well really now...). Remove smaller fries if they're done cooking sooner and have a little pre-nibble if you want.
  • Season your fries with salt.

Start making finishing the octopus about 30 mins before the fries are done

  • Mix together 2 T - 30 ml of soy sauce and 1 T - 15 ml of sake with 1 clove of finely minced garlic and 1 T - 15 gr of ginger.
  • Cut 4 octopus tentacles into smaller sections and marinade the sections with 2 pieces of the head in the soy-sake mixture for 15 minutes or so before taking it out and dabbing it as dry as you can.
  • Now lightly coat the octopus pieces in 3 T - 45 gr of potato starch, this is most easily accomplished by placing the octopus in a small plastic bag with the starch and shaking it.
  • Shallow fry in neutral oil until gold and crisp. Remember you've already cooked the octopus so you just need to crisp it up now.

To serve

  • To make your loaded fries, place the sweet potato fries on a plate or what have you. Top with the fried pieces of octopus.
  • Now sprinkle with Sichuan pepper and spring onion and serve with the bottle of Kewpie mayo (I said it) and wedges of lime to squeeze over the loaded fries to really make all the flavors pop.
Keyword kara age, loaded fries, octopus, sweet potato, sweet potato fries

Ben je op zoek naar de Nederlandse versie van dit recept? Ga dan naar VetteSletten.nl voor Japanse-stijl ‘Kapsalon’ met octopus.

Oven Baked Sweet Potato Fries

I love sweet potato fries. I often have them for dinner with a rando avocado dip of avocado smushed together with whatever else I have laying around. Usually coriander and lime, often some kind of spice, maybe some garlic.

Oven baked sweet potato fries composed inside a small wooden log with a Playmobil fireman and a bush of avocado dip

That’s really all I’ve got to say about them. So on to the recipe.

Oven baked sweet potato fries composed inside a small wooden log

Foolproof Oven Baked Sweet Potato Fries

Dorothy Porker
Spicy, crispy full proof sweet potato fries from the oven that work every time (if you're patient).
Prep Time 10 mins
Cook Time 35 mins
Course Side dish
Cuisine Vegan, Vegetarian
Servings 2

Equipment

  • Oven
  • Baking sheet
  • Parchment
  • Large bowl
  • Small bowl
  • Tea towel

Ingredients
  

  • 2 large sweet potatoes
  • 2 T - 30 gr corn starch
  • 1 t - 5 gr cumin
  • 1/2 t - 2.5 gr chili
  • 1 t - 5 gr paprika smoked if you've got it
  • 1/2 t - 2.5 gr garlic powder
  • 2 T - 30 ml vegetable oil I use sunflower - avoid olive oil
  • pinch salt SET ASIDE

Instructions
 

  • Pre-heat an oven to 225°C/ 435°F and line a baking sheet with parchment paper.
  • Wash the sweet potatoes and cut it into 50x50 mm - 2"x2" fries. The more evenly you cut them, the more even they will cook. So try and be tidy (or not).
  • I like to leave the skin on because I'm lazy and I like the added texture but feel free to add extra work if that's your thing and peel your potato before you cut it into fries.
  • Place the fries into a bowl of cold water and let them sit there while you mix your spices.
  • Mix the spices with the cornstarch. DO NOT ADD THE SALT.
  • Strain and towel dry the fries.
  • Place the dried fries back into the (dried) bowl, slowly drizzle with roughly 2 T - 30 ml of oil and mix together so all the fries are coated evenly. You may not need all of the oil.
  • Sprinkle your fries with a thin layer of the cornstarch/ spice mix, making sure the fries get evenly coated.
  • Place the fries on your baking sheet in a single layer. Make sure none of the fries are touching. Make sure your fries have breathing room or they won't crisp up.
  • Bake your fries in the oven for 30-45 minutes. Turn the fries every 10-15 minutes until they are crisp (or crisp enough, because well really now...). Remove smaller fries if they're done cooking sooner and have a little pre-nibble if you want.
  • Season your fries with salt before serving.

Notes

Times and temps may vary, depending on your oven. You'll have to test what works best for you.
Keyword fries, full proof recipes, oven baked, side dish, side dishes, sides, sweet potato

Zoek je de Nederlandse versie van dit recept? Ga dan naar VetteSletten.nl voor zoete aardappel friet uit de oven.