Web and app developer. Coffee, beer, and running, in any order.
Last week I made the J. Kenji Lopez-Alt’s All-Purpose Tempura Batter and Dredging Mixture recipe from The Wok in preparation for his Tempura Vegetables or Seafood recipe.
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.