Beef Tallow Fries with Furikake Recipe

If you love crispy, flavorful fries that pack a punch, then you’re going to absolutely adore this Beef Tallow Fries with Furikake Recipe. I stumbled upon this gem inspired by the amazing street food trucks in Oahu, and it’s quickly become my go-to way to elevate regular fries into something truly unforgettable. Trust me, once you try these fries drenched in that savory furikake seasoning and a spicy-smooth sriracha mayo, you’ll wonder how you ever lived without them!

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Ingredients You’ll Need

These ingredients work together so beautifully—simple potatoes get a flavor upgrade with beef tallow and furikake, while the sriracha mayo is the perfect finishing touch. When shopping, picking the right potatoes and a quality furikake seasoning will make all the difference.

• Russet potatoes: Perfect for fries because of their starchy, fluffy interiors that crisp up nicely.
• Beef tallow: Adds a deep, beefy richness that makes fries irresistible—sometimes you can find it at specialty stores or online.
• Coarse sea salt: For that satisfying crunch and balanced seasoning.
• Furikake seasoning: A Japanese blend of sesame seeds, seaweed, and umami-packed goodness—it’s the star here!
• Sriracha sauce: Brings the perfect heat and tang to your fry experience.
• Mayo: Adds creaminess to balance the spicy sriracha.

Variations

I love making this Beef Tallow Fries with Furikake Recipe my own depending on mood and what’s in my pantry. Feel free to tweak the spice level or add extra toppings — the sky’s the limit!

• Swap Furikake for Parmesan: When I don’t have furikake on hand, a sprinkle of Parmesan cheese works wonders for a savory twist.
• Make it vegan: Use coconut oil or another neutral oil instead of beef tallow, and swap mayo for vegan mayo—still delicious, just lighter!
• Add garlic powder or smoked paprika: I like to toss the fries in a pinch of these spices for an extra flavor layer.
• Try different dipping sauces: Ranch or even a tangy kimchi aioli pairs surprisingly well.

How to Make Beef Tallow Fries with Furikake Recipe

Step 1: Prep Your Potatoes Like a Pro

Start by peeling the russet potatoes and cutting them into even sticks—about 1/4 to 1/2 inch thick. Consistency here is key for even cooking. Once cut, soak them in cold water for at least 30 minutes (or up to an hour). This step washes away excess starch and helps the fries turn out super crispy. I usually soak them while I prep other parts of the kitchen to save time.

Step 2: First Fry in Beef Tallow – Get That Golden Base

Heat your beef tallow in a large, heavy-bottomed pot or deep-fryer to around 325°F (160°C). Drain and dry your potato sticks thoroughly—this part can’t be rushed if you want to avoid soggy fries! Fry the potatoes in batches for about 4-5 minutes each. They won’t be crispy yet, but you’re creating that soft, fluffy inside. Drain them on paper towels and let them cool. I learned this two-stage fry method from street vendors—it makes a huge difference.

Step 3: Second Fry for the Ultimate Crunch

Raise the heat of your beef tallow to about 375°F (190°C). Fry the potatoes once more, again in small batches, for about 2-3 minutes or until gorgeously golden and crispy. This step is where those perfect crunchies form. Drain well on fresh paper towels and season immediately with coarse sea salt while hot.

Step 4: Mix Your Furikake and Sriracha Mayo

In a small bowl, blend your mayo and sriracha to your preferred spice level. I usually start with a 1:2 ratio (sriracha to mayo) and adjust from there—this combo gives you a creamy kick that pairs magically with the salty fries. Toss the hot fries with a generous sprinkle of furikake seasoning for that savory, umami pop.

Step 5: Serve Immediately and Enjoy!

Nothing beats fries fresh out of the fryer, so dip, savor, and watch these disappear fast. If you want to get fancy, drizzle some sriracha mayo right on top or serve it on the side for dipping. I promise your family or guests will be hooked after just one bite.

How to Serve Beef Tallow Fries with Furikake Recipe

Garnishes

I like finishing these fries with a sprinkle of extra furikake or a scattering of chopped green onions for freshness and color. Sometimes toasted sesame seeds on top give a nice textural contrast, too. These little touches really make your presentation pop and impress your guests.

Side Dishes

Pair these fries with a juicy burger, grilled chicken skewers, or even a fresh Asian-inspired slaw. When I’m feeling indulgent, they’re the perfect side to spicy Korean BBQ or a big bowl of ramen for a fun fusion twist.

Creative Ways to Present

For special occasions, I’ve served these fries in mini paper cones or small bamboo baskets wrapped in parchment paper—super cute and very street-food authentic. You can even layer them in a shallow bowl with dollops of the sriracha mayo and a sprinkle of furikake, kind of like loaded fries but with a Japanese flair.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (rare, I know!), store them in an airtight container lined with paper towels to soak up moisture. They’ll keep in the fridge for about 2 days, but I recommend reheating soon for best texture.

Freezing

Freezing beef tallow fries with furikake isn’t my favorite because the crispy texture can get soggy on thawing, but if needed, flash freeze fries in a single layer and transfer to a freezer bag. Use within one month for best results.

Reheating

I reheat leftovers in a hot oven or air fryer around 400°F for 5-7 minutes to bring back that crispiness. Avoid microwaving if you want to keep the fries crunchy—it tends to make them limp and sad.

FAQs

Final Thoughts

This Beef Tallow Fries with Furikake Recipe is close to my heart—it reminds me of grabbing street food on warm Hawaiian evenings and sharing laughs with friends. It’s the kind of simple indulgence that feels special but is so easy to make at home. If you want fries with serious flavor, a crunch that sings, and a little spicy zing, you have to try this—you’ll thank me later.

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