Name: Teriyaki Waffle Fries
Ingredients: 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

Description

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

Ingredients

Scale

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

Preheat oven to 400 degrees Fahrenheit.
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.)
Bake for 10 minutes and flip the potatoes. Bake for another 8 – 10 minutes until golden brown.
Remove from heat and toss scallions over top.
While fries are baking, make the teriyaki sauce.
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.
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.
To serve, either drizzle soy sauce over warm waffle fries or serve on the side for dipping.