Udon / Soba Broth
French fries are everyone’s favorite. These fries are cut thick and cooked crisp. The golden–brown fries are then tossed with Kayanoya Original Vegetable Stock Powder, making that classic french fry flavor more intense and enjoyable. That’s what umami is all about!
About 8 ounces russet potato (one medium–size potato)
Canola oil or other vegetable oil for deep–frying
2 teaspoons Kayanoya Original Vegetable Stock Powder (dashi removed from packets)
Sea salt to taste
Rinse potato in cold running water.
Place potato in a medium pot, cover with 2 inches of water, and cook for 30 minutes, or until a fork goes through easily.
Add about 2 ½ inches of oil to a deep skillet and heat to 350° F.
Cut cooked potato in half lengthwise, then cut halves into quarters lengthwise.
Add half of the potatoes to heated oil and cook for 4 to 5 minutes, or until golden and crisp on the surface, turning them once or twice during cooking.
Drain potatoes on a paper towel.
Finish frying the remaining potatoes.
Transfer potatoes to a bowl, sprinkle on Kayanoya Vegetable Stock Powder, and toss.
Add salt to taste.
Serve on a medium plate.