Blast to the Past
I don’t know anyone who doesn’t love cheese fries. It really doesn’t get better than fried potatoes smothered in hot, melted cheese. While it can be as simple as potatoes and cheese, you can also load it up with a variety of toppings to make the flavor profile more exciting. Today, I was feeling inspired by one of my past recipes — my Furikake Pretzels with Miso Queso — and made these Japanese Cheese Fries.
And we’re not using just any French fry — we’re using waffle fries! I can’t deny that I love all types of fries, but waffle fries are pretty high on my list of fry shapes. It has such a great texture and works great for this recipe because the wide surface can hold all the cheese and toppings like a plate.
These Japanese Cheese Fries are topped with my miso queso, which I used in my Furikake Pretzel recipe, furikake seasoning, bacon, corn, bonito flakes, and green onion. This dish is almost like combination of American cheese fries and Japanese street food toppings.
Let’s Get Umami
Start by cooking your fries according to the package directions. Like I said, I’m using waffle fries, but you can really use whatever your favorite fry is. You can use tater tots, straight-cut fries, or crinkle cut fries!
In the meantime, we can prep the toppings and queso. Fry the slices of bacon in a pan until crispy. Set the bacon aside on a plate lined with paper towels to drain and cool. Then chop the bacon into small bits.
Moving onto the queso, add butter into a sauce pot heated over medium high heat. When it has melted, add in the onion and garlic. Sauté for a few minutes then mix in the green chilies and cornstarch. Cook for a minute or so then add in the red miso paste. I used red miso paste because it tends to have a stronger flavor and is more salty than yellow or white miso paste. It gives the queso a deep umami, savory flavor.
Once the red miso paste has been incorporated, pour in the evaporated milk. Whisk until everything is combined then mix in the cream cheese, sharp cheddar, smoked gouda, and dijon mustard. I did switch it up from my original miso queso recipe by using smoked gouda instead of parmesan. The smoked gouda works so well in the queso and with the red miso paste because it adds a smoky flavor. This makes the queso taste even more savory.
When the fries are cooked and the cheeses have melted, pour the queso over the fries. Sprinkle furikake seasoning on top. I like to load on the furikake because I love the flavor of it, but you can adjust the amount of seasoning to your liking. Then add on the bacon, corn, bonito flakes, and green onion. If desired, you can microwave the corn kernels beforehand so that they’re warm when you add them on top. Bonito flakes are such a fun garnish because not only does its fish flavor pair well with the other ingredients, but it also give these Japanese Cheese Fries movement. The flakes move as if they’re alive, but I promise they’re not!
A Combination of Cultures
These Japanese Cheese Fries are unlike any cheese fries you’ve had before! It’s savory yet slightly sweet from the corn. Then the furikake, red miso paste, and bonito flakes round out the saltiness with their umami flavor. Asian fusion recipes are some of my favorites because it reminds me of my upbringing. Growing up in America, I obviously love all the greasy, cheesy foods we have to offer. Simultaneously, I grew up using delicious yet complex Asian ingredients like bonito flakes and miso paste. They elevate and add so much depth to a dish. I love combining these two aspects because they always work together to create foods with balanced flavors. So take this as your sign to get creative with your cooking and try out different combinations of cuisines and flavors. Let me know if you would try these Japanese Cheese Fries out in the comments below!
Japanese Cheese Fries
Ingredients
- 22 oz. Bag of Frozen Waffle Fries
- 4 Strips of Bacon
- 1 Tbsp Unsalted Butter
- ½ Yellow Onion (finely chopped)
- 2 Garlic Cloves (minced)
- 1 (4 oz.) Can of Chopped Green Chilies
- ½ Tbsp Cornstarch
- ¼ cup Red Miso Paste
- 8 oz. Evaporated Milk
- 2 oz. Cream Cheese (at room temperature)
- 1 cup Grated Sharp Cheddar Cheese
- ½ cup Grated Smoked Gouda
- ½ Tbsp Dijon Mustard
- 2-3 Tbsp Furikake Seasoning
- 1 cup Canned or Thawed Frozen Corn Kernels (drained)
- 1 cup Bonito Flakes
- 2 Green Onions (sliced)
Instructions
- Cook the waffle fries according the the package directions.
- While the fries cook, place the bacon strips into a pan and heat it over medium heat. When the bacon starts bubbling, cook for about 4-5 minutes on each side until cooked and crispy. Place the cooked bacon onto a plate lined with paper towels to drain. When the bacon has cooled, roughly chop it into small pieces. Set aside.
- Heat a sauce pot over medium high heat. Add in the unsalted butter and allow it to melt. Once the butter has melted, mix in the onion and garlic. Saute until the onion turns translucent. Mix in the diced green chilies and then the cornstarch. Cook for 1 minute then add in the red miso paste. Mix until the miso paste has been well incorporated.
- Pour in the evaporated milk and whisk until everything is evenly combined. Then mix in the cream cheese, sharp cheddar cheese, smoked, gouda, and dijon mustard. Whisk the queso until all the cheese have melted and are combined. Taste for seasoning.
- Once the fries have finished cooking, pour the miso queso over top. Sprinkle on the furikake seasoning, adjusting the amount to your liking. Top with the chopped bacon, corn, bonito flakes, and sliced green onion. If desired, you can microwave the corn kernels until warm then add them on top. Enjoy!
