Web and app developer. Coffee, beer, and running, in any order.
Last week I made J. Kenji Lopez-Alt’s Korokke (Japanese Potato Croquettes) from his The Wok cookbook.
These turned out really well. Fried potatoes: what’s not to like? 4 stars ★★★★☆
All the korokke now fried.
Kenji’s Korokke with one batch fried and the other waiting for the oil to come back to temp.
Got some prep work done for this week’s The Wok recipe: Tempura Vegetables or Seafood.
From left to right: the tempura batter mix, soy-dashi sauce, gochugaru yogurt ranch, honey-miso mayo, and vinegar-caramel sauce.
In addition to the Sweet Soy-Ginger Glaze, I also made Kenji’s Sweet and Spicy Korean Chile Sauce for the Extra-Crispy Korean Fried Chicken.
It was good, but you have to like gochujang. Not quite the crowd-pleaser the soy-ginger glaze was.