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.”
