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.
Japanese Curry Fries
- 1 30- ounce bag frozen thin-cut french fries
- 4 tablespoons Japanese curry base , preferably homemade (see below)
- 3 cups chicken stock
- 2 handfuls shredded mild white cheese , like Monterey jack
- 1-2 eggs per person , fried over easy
- 2 green onions , sliced thin
- grape tomatoes , halved, optional, to serve
- 1 tbsp black sesame seeds , optional, to serve
- 1 tbsp togarashi , optional, to serve
- If making homemade Japanese curry base: melt butter in a small saucepan over medium-low heat. When butter is totally melted, sprinkle flour over. Stir to combine. Keep stirring as the roux will burn easily. After about 20-30 minutes, the roux will be a beautiful golden brown color. Stir in the spices and whisk to combine. Cook for 30 seconds and remove from heat. Use immediately or store in an airtight container in the fridge.
- To make curry fries:
- Preheat oven and cook fries according to package directions. Meanwhile, make curry sauce. In a medium saucepan over low heat, whisk together curry base and stock. Once well-combined, bring to a boil then reduce heat to a simmer. Simmer until a bit thickened, a few minutes. Once thickened, stir in a couple handfuls of shredded white cheese. Place cooked fries in serving dish, followed by eggs, then curry sauce.
Curry roux recipe from Just One Cookbook.
Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.