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Japanese curry fries. Definition of epic. Rich, spiced Japanese curry sauce smothers crispy fries, topped with an egg over easy. Mama. // 40 Aprons

Japanese Curry Fries

40aprons.com/japanese-curry-fries/
Rich, spiced Japanese curry sauce smothers crispy fries, topped with an egg over easy.
Prep 15 minutes
Cook 25 minutes
Total 40 minutes
Recipe Makes (Approximate): 6 servings

Ingredients

For the Japanese Curry Roux

  • 3 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 1 tablespoon curry powder
  • 1 tablespoon garam masala
  • ¼ teaspoon cayenne pepper

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

Instructions

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.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 561calProtein: 15gFat: 34gSaturated Fat: 12gTrans Fat: 0.2gCholesterol: 201mgSodium: 1070mgPotassium: 905mgTotal Carbs: 52gFiber: 9gSugar: 1gNet Carbs: 43gVitamin A: 1464IUVitamin C: 12mgCalcium: 107mgIron: 5mg
Recipe By: Cheryl Malik
https://40aprons.com/japanese-curry-fries/