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.
PHOTO CREDIT: Kuro

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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