Web and app developer. Coffee, beer, and running, in any order.
Last week I made J. Kenji Lopez-Alt’s Honey-Miso Mayonnaise for Tempura recipe from The Wok to go with his Tempura Vegetables or Seafood recipe.
Of the four sauces Kenji offers for tempura, this is the only one my son ate. I thought it had strong honey mustard vibes.
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.