Web and app developer. Coffee, beer, and running, in any order.
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 ★☆☆☆☆
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 ★★☆☆☆
Wednesday I made J. Kenji Lopez-Alt’s Miso Soup recipe from The Wok.
It was good! More miso-y than restaurant miso soup I’ve had. Unfortunately I’m the only one in the family that likes miso soup. 3 stars ★★★☆☆
Last week I made the Tempura Sauerkraut and Onions recipe from J. Kenji Lopez-Alt’s The Wok cookbook.
The end result was fine, but more chewy than crisp. If we were really into tempura, I’d give these tempura recipes some more work. But we’re not really into tempura.
Tempura Sauerkraut and Onions, from J. Kenji Lopez-Alt’s The Wok.