Name: Takoyaki Fries
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 24 oz Frozen extra-crispy french fries; 1 cup Cooked octopus (tako), cut into small bite-sized pieces; 1/4 cup Takoyaki sauce or Okonomiyaki sauce; 1/4 cup Japanese mayonnaise (Kewpie brand); 1/2 cup Katsuobushi (bonito flakes); 1 tsp Aonori (dried green seaweed powder); 1 tbsp Beni shoga (pickled red ginger), minced; 2 stalks Green onions, finely sliced

Appetizers & Starters

Takoyaki Fries

Experience the ultimate fusion of Japanese street food and classic comfort with these Loaded Takoyaki Fries. Crispy golden fries are piled high with tender octopus, drizzled with savory-sweet sauces, and finished with umami-rich toppings that 'dance' on your plate.

Prep

15m

Cook

25m

Serves

Calories

485kcal

Qty	Ingredient
24 oz 680 g	Frozen extra-crispy french fries
1 cup 150 g	Cooked octopus (tako), cut into small bite-sized pieces
1/4 cup 60 ml	Takoyaki sauce or Okonomiyaki sauce
1/4 cup 60 ml	Japanese mayonnaise (Kewpie brand)
1/2 cup 5 g	Katsuobushi (bonito flakes)
1 tsp 2 g	Aonori (dried green seaweed powder)
1 tbsp 15 g	Beni shoga (pickled red ginger), minced
2 stalks 20 g	Green onions, finely sliced

2 Method

Step 1. Preheat your oven or air fryer according to the frozen fries package instructions. Cook the fries until they are golden brown and extra crispy to ensure they hold up under the toppings.

Step 2. While the fries are cooking, lightly sauté the diced octopus in a pan over medium heat for 2-3 minutes with a tiny drop of oil just to warm it through and slightly sear the edges. Set aside.

Step 3. Once the fries are done, transfer them to a large serving platter or individual bowls while they are still piping hot.

Step 4. Distribute the warmed octopus pieces evenly over the top of the fries.

Step 5. Drizzle the Takoyaki sauce in a zigzag pattern across the fries, followed by a similar zigzag pattern of Kewpie mayonnaise.

Step 6. Sprinkle the Aonori and minced pickled ginger over the sauces.

Step 7. Garnish generously with green onions and finish with the bonito flakes. Serve immediately while the flakes are still 'dancing' from the heat.

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Use crinkle-cut or waffle fries to provide more surface area for the sauces and toppings to cling to.
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If you can't find octopus, substitute with chopped cooked shrimp or even diced imitation crab for a similar seafood profile.
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Ensure the fries are extra crispy; soggy fries will not stand up to the heavy Japanese mayonnaise and takoyaki sauce.
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For an extra kick, add a dash of Shichimi Togarashi (Japanese seven-spice) at the very end.