Japanese curry fries. With a creamy egg over easy. And scallions. And some togaroshi for good measure.
Alright… see ya next week then.
Psych! On a side note, like.. how long has it been since you’ve had a good “psych” in your life? What I’m here for, you guys. Erm.. anyway, it’s hard to talk about these curry fries because I cannot do them justice. Like, it’s impossible to do them justice unless I visit each and every one of you at work and lunge over the security guard and shove them in your face. Like, even that wouldn’t do them justice because you’d be curry fry bamboozled and wouldn’t be able to accurately appreciate their wonder.
I can’t take credit for their genesis, though. No, these come from our favorite little robata shop in town, Robata, and my fierce pregnancy cravings that took any and all inspiration from the good ol’ french fry. It was a dish that sounded both kinda gross and kinda awesome, and we took a chance. A chance on love. Because love is absolutely what’s up with these Japanese curry fries.
They’re your basic fries, absolutely smothered in a super rich, vaguely cheesy Japanese curry sauce, that’s warm and spicy and deep and aromatic, and there’s simply no other way to put into words the total explosion of spice that happens there. It’s all based in a roux, so you’ve got that rich, heady base, with layers of garam masala and curry powder, all leveled out with a couple seemingly gratuitous handfuls of cheese. But the cheese thickens up the sauce and plays with the notion of a Japanese cheese fries, which I’m pretty sure is a pure idea destined for our kitchen anyway.
And then that egg–crispy on the edges and so, so creamy when you poke through the creamy yolk. And earthy, slightly sweet green onions provide just the tiniest crunch, sprinkled over your now soggy–in the best way–fries, marinated in this holy sauce that we eat like soup. Japanese curry soup with fried potatoes, you could even call this dish. You could. You could do that.
We eat this way too often–as dinner! I swear it!–but I live my life with zero regrets. And I tell myself that eggs are “perfect protein” and it’s really just a lot of spices and isn’t turmeric a wonderful anti-inflammatory? And there’s loads of turmeric in there, pretty sure, and green onions are also good for you, I’m sure, and the sesame seeds, too.. right? Right? Don’t break my heart, you guys.
These Japanese curry fries are perfectly warming for the last bout of wintry weather here, but funky enough to make it through spring. We fried up some tofu the other day and layered that on, as well, and we love sliced grape tomatoes sprinkled over everything at that. It’s really a matter of what sounds good to you here, as it should be, dammit!
I really need you to make these.. like really bad. OK.. see ya next week for reals.
For the Japanese Curry Roux
For the Japanese Curry Fries
- 1 30-ounce bag frozen french fries thin cut
- 4 tablespoons Japanese curry roux from recipe above
- 3 cups chicken stock
- 2 handfuls shredded mild white cheese of choice mozzarella, jack, parmesan, etc.; at room temperature
- 6 over-easy eggs one per serving
- 2 stalks green onions thinly sliced
Suggested Toppings (All Optional)
- 6 grape tomatoes halved
- 3 tablespoons black sesame seeds ½ tablespoon per serving
- 2 tablespoons togarashi
For the Japanese Curry Roux
- Heat small saucepan over medium-low heat. Once pan is warm, add butter. Let butter melt completely, then sprinkle all-purpose flour into saucepan. Whisk until butter and flour are fully combined and thick paste-like mixture forms.
- Whisk constantly to prevent burning and continue heating roux over medium-low heat until golden brown in color, approximately 5-10 minutes.
- Once desired color is achieved, add curry powder, garam masala, and cayenne pepper to roux. Whisk to incorporate spices, then cook mixture 30 seconds. Remove saucepan from heat and use mixture immediately, or transfer to airtight container and let cool completely. Once cooled, seal container and refrigerate mixture until ready to use.
For the Curry Fries
- Preheat oven to temperature on frozen french fry packaging. Once preheated, cook fries according to packaging instructions.
- While fries cook, heat medium saucepan over low heat. Once saucepan is warm, add 4 tablespoons of curry roux mixture and 3 cups chicken stock. Whisk until ingredients are well combined.
- Increase heat under saucepan to medium-high. Bring mixture to boil, then reduce heat to medium-low and let mixture simmer 5 minutes or until thickened.
- Once mixture has thickened, remove saucepan from heat. Add room temperature shredded cheese to saucepan and whisk well to incorporate.
- When fries are ready, portion fries into serving dishes. Top fries with one over-easy egg per dish. Pour curry sauce over egg and fries, then sprinkle sliced green onions over top of dish. Garnish with halved grape tomatoes, black sesame seeds, and togarashi if desired, then serve immediately.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.