Spiced Fries Six Ways With Dipping Sauces Recipes

Steps:

• Preheat the air fryer to 400 degrees F (200 degrees C).
• Whisk mayonnaise, Sriracha, and ketchup together in a small bowl. Set dipping sauce aside.
• Place luncheon meat fries into the air fryer basket without overcrowding. Work in batches if needed. Fry for 6 minutes. Flip fries using tongs. Cook to desired crispness, about 4 minutes more. Transfer to a paper towel-lined plate. Serve with dipping sauce.

Steps:

• Arrange the meat attractively on a round platter, so that each slice can be easily picked up with chopsticks or a fondue fork. Arrange vegetables on a second platter.
• Fill a hot pot or nabe pot 2/3 full of dashi set on a burner on the table. Each diner picks up a piece of meat from the serving platter and swishes it around in the simmering broth until the red meat becomes pink, or cooked to the degree desired. Diners may alternate between meat and vegetables. The tofu breaks easily, so be careful when adding it to the pot. Diners eat from the pot, dipping the food into the dipping sauces which are placed in individual cups at each person's place.
• Combine the water and kelp in a large pot. Bring the water to a boil, removing the kelp just before water boils since it emits a strong odor. If the fleshiest part of the kelp is still tough, return it to the water for a few more minutes, along with a little cold water. (Soft kelp means sufficient flavor has been extracted.) Remove the kelp and bring stock to a full boil.
• Add 1/4 cup cold water to bring the temperature down quickly and add the bonito flakes. Bring to a boil, and then immediately remove from the heat. (If bonito flakes boil too long, the stock becomes bitter.) Allow the flakes to settle to the bottom of the pan, then filter the stock through cheesecloth. Yield: About 2 quarts
• Combine the dashi, soy sauce, and mirin in a saucepan and bring to a boil. Let boil for a few minutes to reduce by 1/3, then remove from heat and cool. Stir in vinegar to taste. Pour sauce into individual cups.
• Toast the sesame seeds in a heavy pan until lightly browned. Transfer warm seeds to a mortar and grind to a paste, or whirl in a blender. Add the dashi, soy sauce, mirin, sugar and sake, and mix well, using a spatula to blend and smooth the sauce. Add cayenne to taste. Pour sauce into individual cups.

Steps:

• Heat several inches of oil in a deep pot to 375 degrees F.
• For the chicken: In a large plastic zip top bag, combine flour, marinade mix and pepper. Set aside. In another bag, add corn bran. Using a rolling pin, gently crush cereal to coarse ground crumbs. Mix egg and milk in a shallow bowl. Soak chicken strips in buttermilk mixture. Take a few strips at a time, and toss in seasoned flour mix. Shake off excess flour and dip in buttermilk mix again. Toss in cereal crumbs. Repeat with remaining chicken strips. Fry chicken strips in batches until golden brown and cooked through, about 6 to 7 minutes per batch. Drain on paper towels. Serve with dipping sauces.
• For the dipping sauces: Make the ketchup sauce. In a small bowl, combine ketchup, 1/2 cup honey and Worcestershire. Make the mustard sauce. In a small bowl, combine remaining honey and mustard.

Steps:

• Process garlic, paprika, and salt in a food processor until smooth. Add mayonnaise, sriracha sauce, and ketchup; process until sauce is well-combined. Transfer sauce to a bowl, cover the bowl with plastic wrap, and refrigerate until chilled.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Rinse luncheon meat 'fries' with cool water and pat dry.
• Working in batches, cook 'fries' in preheated oil until browned and crispy on the outside and still moist on the inside, 4 to 6 minutes. Remove to a paper towel-lined plate. Transfer 'fries' to a plate and serve with chilled dipping sauce.