LEVEL UP!
TOKYO STREET FRIES
use Tokyo Mix Popcorn
Seasoning (page 182)
INGREDIENTS
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
S nacks , S taples & S a u cy S t u ff
TOYO_9781984857521_lay_xp_r1.indd 185
5 mins. 25 mins.
MAKES 2 LARGE OR 4 SMALL SERVINGS  This is a genius way
to use the Tokyo Mix Popcorn Seasoning 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 in Fries &
Salad (page 80). 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, but in the event that
you have some Gochujang Aioli (page 191) left over, feel free
to use that instead.
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.
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10/22/20 11:06 AM