Shichimi Togarashi Fries with Sriracha-Miso Mayo Sauce

Definately a hybrid dish, but surprisingly damn good and rather moreish. This recipe is to bake the potato planks, or fries. Of course, you could fry them. You could also use pre-bagged frozen french fries for this with minimal adjustments.

1 large russet potato, peeled and cut into 1/4-inch thin planks
1 tbsp. olive oil, and perhaps a touch of sesame seed oil - but that is optional
1/4 tsp. salt
2 tsp. shichimi togarashi
2 tbsp. roughly chopped cilantro leaves
2 tbsp. roughly chopped green onions

To make the oven fries, preheat the oven to 450. Combine the olive oil, salt and 1 to 2 teaspoon of shichimi togarashi  in a large bowl. Add the thinly sliced potatoes to the bowl and toss with the seasoning until coated. Line a baking sheet with parchment paper or non-stick foil and spread the seasoned potatoes out flat, avoid crowding or layering them if possible. Bake for 15 minutes, then flip and bake for another 10-15 minutes until browned and slightly firm. Remove the fries from the oven and transfer to a bowl or plate, garnish with 1/4 teaspoon shichimi togarashi, chopped green onion and cilantro. Serve with one of the dipping sauces below.

Sriracha-Miso Mayo

2 tbsp. miso paste
1/2 to 1 tbsp. Sriracha Hot Sauce, to your own tastes
1/2 cup mayonnaise
1 tbsp chopped green onions

In a medium bowl mix together miso paste, sriracha, and mayonnaise. Rinse scallions, trim and discard roots and dark greens, and thinly slice white and light green parts.

Karashi Miso Mayo Dipping Sauce

1/4 cup unsweetened soy milk or regular milk, as you prefer
2 tsp. rice vinegar
1/2 tsp. prepared Japanese karashi or mustard, or Chinese mustard
Or, if you don't have that on hand you can use:
1/4 tsp. mild dijon mustard, preferably Grey Poupon
2 tsp. miso paste
3/4 tsp. shichimi togarashi
1/2 tsp. honey
6 tbsp. oil

To make the sauce, place all of the ingredients except the oil in a food processor or blender. Blend until the ingredients are full incorporated. Pause to scrape the sides of the container. Continue blending and slowly add the oil until preferred mayo consistency is achieved. If you need to stop and stir the mixture, do not leave it standing too long or your mayo may begin to separate or break. Transfer the sauce to a glass container with a lid and refrigerate for an hour prior to using, allowing the flavors to meld and the mixture to thicken.