Recreating Thai-ish Fried Potatoes from My Favorite Tokyo Restaurant — A Decade-Old Dream on a Plate
Have you ever dreamed about a dish so vividly that you woke up determined to recreate it? That’s exactly what happened to me—literally. A recent dream brought back a long-lost memory of the most delicious Thai-ish fried potatoes I had over a decade ago in Tokyo. The moment I woke up, I knew I had to try and bring it back to life.
Back in my Tokyo days, my friend and I were completely obsessed with a small Thai fusion restaurant tucked away in Sendagaya. The vibe was effortlessly cool, and the food? Absolutely unforgettable. Our go-to order was always the green curry ramen and these fried potatoes—crispy, fragrant, and perfectly addictive. We never missed a chance to go, often texting each other from our flip phones, “Wanna go today?” after work or on weekends.
When the restaurant closed, we were devastated. It marked the end of an era. But now, more than ten years later, the memory of those potatoes came rushing back in a dream. So here I am, in my kitchen, trying to recreate them with the help of memory, instinct, and a lot of experimentation.
🔥 What I Remember About The Potatoes:
- About 50% of the dish was made of actual potato. The rest? Fragrant inedible herbs and aromatics like garlic.
- They used halved whole potatoes, possibly boiled first, then fried until the skin puffed and separated slightly.
- The inside remained soft and fluffy, while the outside was crispy and golden.
- Each order took about 20–30 minutes, which now makes sense: slow frying was likely the secret to that perfect texture.
🌿 My In-Progress Replication Journey:
- I’m pretty sure Thai basil was a key element. I currently substitute it with curry leaves, as part of my ongoing #rinafication experiments.
- Coriander roots and lemongrass are game-changers. They brought the depth I was missing.
- Garlic, cardamom, coriander seeds—I’ve been testing many spices that could replicate the layers of aroma.
- Slow frying really is essential. The texture changes dramatically when you rush it.
No photos from those golden days, but the taste memory is strong. It’s a dish I’m chasing not just with my ingredients, but with my heart. I’ll be sharing more detailed progress in my next post—including spice combos, texture tricks, and plating ideas. For now, I hope this quick reel sparks your imagination too.
If you’ve ever loved a dish so much that you still dream about it years later—maybe it’s time to bring it back to life.
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千駄ヶ谷にあった、心から愛してやまないタイ料理屋さんのポテトフライ。あまりにも懐かしく、そして惜しまれる閉店。イロドリさん。
あの頃は、近所の友人とガラケーで「今日いける？！」と連絡を取り合い、胸を弾ませて通ったものです。何を食べても感動的なおいしさでしたが、特にグリーンカレーラーメンとポテトフライは、いつも外せない定番メニューでした。
あれから10年以上が過ぎた今もなお、夢にまで見るあの味…。もうこれは、自分で再現するしかないと決意し、試作を重ねています。少しずつ、あの味に近づいてきている気がします。
使用したハーブやスパイスは、にんにく、レモングラス、パクチーの根、カルダモン、コリアンダーシード、カレーリーフなど。詳しい試作の様子は投稿にてご紹介しています。
This post has a Video: Watch on Instagram✨（インスタにリール動画掲載しています）
A short Instagram reel to share the idea of the process & flow can be accessed from link below. (25 sec video)
要所要所のポイントや流れを数十秒でご紹介しています：
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