Okonomiyaki-style chips
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- Side
- Easy
- 4
- 30 minutes
PT30M
This easy and delicious recipe from Danny Kingston takes a humble pile of chip and serves them okonomiyaki-style, covering them with the umami flavours of Japan; famous Japanese 'Kewpie' mayonnaise, tonkotsu sauce (a fruity, soy-flavoured Worcestershire sauce) and bonito (smoked and fermented tuna flakes). These ingredients can be found in most Asian supermarkets or easily online.
Ingredients
Chips
Toppings
- Kewpie mayonnaise
- tonkatsu sauce
- 1 handful of bonito flakes
- black sesame seeds , toasted
- spring onions , finely sliced (optional)
Method
1
To begin, soak the kombu in cold water for 20 minutes. Once softened, slice into fine strips
- 50g of kombu
2
Cut the potatoes into chips (leaving the skin on) and wash, drain and dry them well using a clean tea towel or kitchen paper
- 1kg potatoes , King Edward or Maris Pipers
3
Place them in the Actifry and add a spoonful of oil. Cook for 20 minutes
- sunflower oil
4
After that time, add the finely sliced kombu and shake the bowl to mix everything together. Cook for a further 10 minutes or until evenly golden
5
Finish by emptying onto a platter or large bowl and add a healthy drizzle of Kewpie mayonnaise, tonkatsu sauce, toasted black sesame seeds and top with a generous amount of bonito flakes
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Okonomiyaki-style chips
