Web and app developer. Coffee, beer, and running, in any order.
Last week I made J. Kenji Lopez-Alt’s Soy-Dashi Dipping Sauce for Tempura recipe from The Wok to go with his Tempura Vegetables or Seafood recipe.
Of the four sauces Kenji provides for tempura, this is the traditional one.
For the Extra-Crispy Korean Fried Chicken, I also made J. Kenji Lopez-Alt’s Sweet Soy-Ginger Glaze.
This was our favorite of the two sauces for the Korean fried chicken. What isn’t to like?
This past week I made the Cantonese Superior Soy Sauce Noodles (with Bean Sprouts and Scallions) recipe from J. Kenji Lopez-Alt’s The Wok cookbook.
Everyone enjoyed these noodles, 4 stars ★★★★☆
A couple of weeks ago I made J. Kenji Lopez-Alt’s Easy Stir-Fried Noodles with Mushrooms, Carrots, Basil, and Sweet Soy Sauce from The Wok cookbook.
I thought these noodles were good and had a good amount of vegetables in them. 4 stars ★★★★☆
Thoughts on making J. Kenji Lopez-Alt’s Umami Oil (“XO Pepperoni Sauce”) from his The Wok cookbook.
This is a long one. The recipe is mostly for the sauce with a note for making noodles with it. 4 stars ★★★★☆ for the sauce, mixed reviews for the noodles.