Teriyaki Waffle Fries

[Disclosure: As a co-owner of The Recipe ReDux, I was compensated to co-manage this recipe contest with Kikkoman. I also received free samples of Kikkoman soy sauces. Thoughts and opinions are my own.]

Our latest Recipe ReDux sponsored contest with Kikkoman had me intrigued.

It’s no secret that soy sauce is often associated with being high in sodium but a study published in the Journal of Food Science found that swapping soy sauce for salt in recipes reduces the sodium by up to 50% without decreasing the taste or flavor of the dish. Researchers believe the umami – that’s the savory/meaty flavor of soy sauce – is what makes for an acceptable swap for salt in these recipes.

Kikkoman has challenged our ReDux members to create dishes that substitute soy sauce for the salt typically used in recipes in our “Sodium Saving, Flavor Raising” Recipe Challenge.

I always wanted to make waffle fries (I even bought this inexpensive mandoline to make them) so I figured I’d make them for this challenge and omit the salt that I always add to any type of fries and use soy sauce instead.

Now, I’ve been cooking with Kikkoman’s Less Sodium Soy Sauce for years but I’ve never used it to make a teriyaki sauce. While Kikkoman has their own Teriyaki Marinade & Sauce (regular, less sodium and gluten-free are just a few of the versions available), I wanted to try to make it myself.

Teriyaki sauce is typically made with soy sauce, mirin – a Japanese sweet wine – and sugar. I used honey instead in my version and a little cornstarch to make it thicker and “dippable” for the fries (you can dip them in the sauce or drizzle the sauce over top.) I also baked my potato fries using sesame oil and black pepper – no table salt needed here!

Teriyaki Waffle Fries

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• Author: Deanna Segrave-Daly, RD
• Yield: 8 servings 1x

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Description

Japanese flavors meet thick cut baked potato fries with this lower sodium teriyaki sauce.

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Ingredients

Scale 1x2x3x

• 2 russett potatoes, sliced 1/4-inch thick, waffle style (I used a mandoline)
• 2 tablespoons Kikkoman sesame oil
• 1/4 teaspoon black pepper
• 2 tablespoons sliced scallions
• 1/4 cup Kikkoman Traditionally Brewed Less Sodium Soy Sauce
• 2 tablespoons Kikkoman Kotteri Mirin (sweet rice wine)
• 1 1/2 tablespoons honey
• 1 teaspoon cornstarch

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Instructions

1. Preheat oven to 400 degrees Fahrenheit.
2. In a large bowl, toss sliced potatoes with sesame oil and black pepper. Arrange on two sheet pans evenly (do not have any potatoes overlapping.)
3. Bake for 10 minutes and flip the potatoes. Bake for another 8 – 10 minutes until golden brown.
4. Remove from heat and toss scallions over top.
5. While fries are baking, make the teriyaki sauce.
6. In a small pot, whisk together soy sauce, mirin and honey. In a small bowl whisk cornstarch with 1 tablespoon of water until completely dissolved. Whisk cornstarch mixture into pot.
7. Heat over medium-high heat until sauce just start to boil. Turn down to medium-low and whisk for a few more minutes until sauce is thick.
8. To serve, either drizzle soy sauce over warm waffle fries or serve on the side for dipping.

More info on Kikkoman:

• Their soy sauce has been around for over 300 years!
• Kikkoman continues to be a family business, passed down for 19 generations
• The next time you make soup, salad dressing or a savory dish that uses salt, try swapping in 1/2 teaspoon Kikkoman Soy Sauce in place of 1/2 teaspoon table salt – you’ll cut about 1,000 milligrams of sodium out of the recipe (and even more if you use their Less Sodium Soy Sauce.)