Web and app developer. Coffee, beer, and running, in any order.
Last week I made J. Kenji Lopez-Alt’s Japanese Beef and Potato Stew (Nikujaga) recipe from The Wok.
The soup was good. It very much tasted like a Western stew with a Japanese broth. 3 stars ★★★☆☆
Last week I made the Simmered Greens with Soy Dashi and Katsuobushi (Ohitashi) recipe from J. Kenji Lopez-Alt’s The Wok.
The recipe was super easy, and I thought tasted fine, but Megan did not like it. 2 stars ★★☆☆☆
A few weeks ago I made J. Kenji Lopez-Alt’s Simmered Kabocha Squash (Kabocha No Nimono) from The Wok.
Every time I’ve made kabocha squash, it has come out chalky and bland, without the natural sweetness I understand it’s supposed to have. This time was no different. 1 star ★☆☆☆☆
As my list of completed The Wok recipes has grown longer, I felt that tracking against the table of contents might be a better way to handle what I’ve made and what remains.
Last week I made J. Kenji Lopez-Alt’s Simmered Daikon Radish (Daikon No Nimono) recipe from The Wok.
It was unfortunately on the bland side. Maybe could be better reducing the broth to more of a glaze. As is, 2 stars ★★☆☆☆