Japanese Tater Tots

Japanese Tater Tots

1-2 bags frozen tater tots

oil for frying (if you’re planning to bake your tater tots, disregard the oil)

For the kimchee aioli:

1 cup Kewpie Japanese mayonnaise

2 tablespoons kimchee base (you can find this as any good Asian market)

2 tablespoons brown sugar

1 tablespoon soy sauce

For serving:

furikake

shichimi togarashi

Cook the tater tots by roasting in the oven or frying according to package instructions. While the tater tots cook, whisk together all ingredients for the kimchee aioli. Transfer the aioli to a plastic bag, snip off a corner and pipe into a squeeze bottle. (If you don’t have a squeeze bottle, you can just serve the aioli on the side for dipping.) Top the tater tots with the kimchee aioli, then sprinkle generously with furikake. Sprinkle with as much shichimi togarashi as you like (be careful, the mixture can be a bit spicy.)