Chef Ed Makes Mojos!

[Music] okay so potatoes i'm not the biggest fan of potatoes you know if i'm out in a resto i'd rather order a sweet potato not the biggest fan i think they're bland i don't know i just i just don't like texture but a certain potato dish holds a special place in my heart and that's the mojo or the mojos of shakies right shakey's pizza parlor good these are not basically soft potato chips right that are seasoned you don't know if they're crispy or not they're kind of soft yet crispy on some parts but they're amazing i love mojos and just a few hours ago well because everyone's in self quarantine during this time i guess shakey's japan wanted to be nice to everyone and release the recipe for mojos online so now everyone has access to it and it's so easy that i decided to try and make it at home let's turn the sambal potato into a mojo shall we begin so i tried doing it the way that the website showed us how to do it and it didn't work okay so it's wrong and look here the flowers all over the oil i want to do it my style my way so let's begin again okay let's start slicing our potatoes don't forget to wash your potatoes 1 4 inch is the desired thickness we're going for here good thing i'm having an easy time slicing because of my national blade works knife check it out arrange it on a plate make sure that they're not on top of one another some cling wrap on top [Music] make sure it's nice and tight [Music] okay now poke holes a lot of holes on your cling wrap using your knife and then straight to your microwave make sure the power is on high five minutes [Music] beat one whole egg with a couple of tablespoons of water two tablespoons now use your favorite brand of instant fried chicken breading i'm using instant fry here for this one you can use magic fry whichever you want it really depends on your on whatever's in your pantry then put a little bit of pepper freshly cracked as always some salt nice fine sea salt then give it a stir use a whisk or a fork with whatever you have and now it's frying time put your potatoes in the egg wash okay flip it put it right into the flour make sure you have one wet and one dry hand just so that the flower doesn't clump up on your fingers [Music] okay there you go and then right straight into the oil make sure it's bubbling when it goes into the oil see that when it's bubbling you know your oil is hot enough i'm using vegetable oil for this canola oil flip it a couple of times okay then it goes straight on your paper towels [Music] okay sauce time let's make our own ranch dressing so i have some mayonnaise [Music] i'll use around two teaspoons of mayonnaise some sour cream a couple of tablespoons of sour cream that's one and two and you know what let's just use the whole cup some salt [Music] i wanted to use pickle juice i don't have any pickles in my wrap so i'm using achara juice right pretty smart right almost the same thing achara juice gives you tartness and sweetness chopped chives i had some pre-chopped chives already then mix it mix it now check that out homemade ranch dressing is looking pretty good right now [Music] and now it's time for our favorite portion of our video time mojos here we go here we go with our homemade ranch dressing [Music] um so that's just the secret to making really good mojos just microwave it with my microwave then fry it really nice ah wow i can eat this all day suggestion if you want to go look at other fry mixes and check them all out please go ahead there are some websites like pepper.ph that mention their favorite fry mix that they use i mean man it depends on what you know flavor you like i'm bound to finish this by the time this video is done don't forget to click right subscribe on my youtube channel share this video youtube.com edward okay peace bye

Channel: Chef Edward

Views: 167,883

Keywords: mojos, japan, potato, potatoes, food hack, food hacks, shakey's, shakeys, chef, chef ed, hack, hacks, chef edward, chef edward bugia, bugia, mojo, mowjow, mojow, mowjo

Id: l1pRzQdITgQ

Length: 5min 37sec (337 seconds)

Published: Thu Mar 26 2020