Flavor Trends, Strategies and Solutions for Menu Development

Flavor Find: Corn Star Alex Q. Becker's flavor find - a craveable fresh corn tempura

Kuro’s Corn Kakiage is served with a dipping sauce made with soy and dashi, adding depth to this corn and onion tempura.

Izakaya fare like karaage (fried chicken) and kushiyaki (grilled skewers) are making impressive headway on U.S. menus and opening the doors to more exploration of casual gastropub-style food from Japan. Alex Q. Becker, executive chef of Kuro at Seminole Hard Rock Hotel & Casino in Fort Lauderdale, Fla., serves new-style Japanese fare. His Corn Kakiage, a craveable fresh corn tempura, is a perfect example, seasoned with fresh shiso, black sesame seeds and nori.

“The flavor combination is a balance of sweet, nutty and salty,” says Becker. “There is a sweet, light crunch from the corn, and the flavors are fortified with sweet onions, which are mixed with the corn in a light tempura batter.”

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