Field Recordings Chenin & Corn Kakiage
Corn Kakiage and Field Recordings Chenin
The crispy texture and mouthwatering aroma of corn. This is a simple corn kakiage made by frying and grilling in a frying pan. It is easy to make with little oil. Adding potato starch to the batter keeps it crispy for a long time. The key to good frying is to not touch them except when turning them over.
Serves 2 / Cooking time: 15 minutes
■Ingredients
150g fresh corn kernels (abt 1 ear of corn)
A 2 1/2 tablespoons of flour
A 1/2 tablespoon of potatoe starch (katakuriko)
A Pinch of finely ground black pepper
2 teaspoons flour
3 tablespoons olive oil
Salt, Tenzuyu, etc. to taste
■Instructions
1. Cut shallow slits in the surface of all the corn kernels with a knife and cut the kernels from the ear. Pat dry with kitchen paper and place in a bowl. Sprinkle with 2 teaspoons of flour.
2. In a separate bowl, mix [A] with 3 tablespoons of cold water (not included ingredients list).
3. Heat olive oil in a frying pan over high-medium heat, spoon 2 of the olive oil into the pan, and cook 6 to 7 inches in diameter. Form into a flat circle about 1.5 cm in diameter (can make about 6 pieces). Fry until brown on both sides.
4. Spread them out on kitchen paper and drain excess oil. Serve with sprinkling of sea salt or Tentsuyu (Tempura Sauce) sauce for dipping, if desired.
■Tips
Cut into the corn kernels to create an escape route for air and wipe off mosture on the kernals with kitchen paper to prevent grease from splatering.
Mentioned in this blog
Field Recordings is winemaker Andrew Jones’ personal catalog of the people and places he values most
Andrew went to college at Cal Poly after receiving a football scholarship. He majored in agricultural business with a minor in viticulture. Jones, who was completely captivated by grape cultivation, initially worked as an intern at Gallo on the Sonoma Coast. During school, he worked part-time at a grapevine nursery and after graduating from college he continued to work there.
By Andrew’s account, he has stood in nearly every vineyard on the Central Coast. Traveling throughout California to work with growers helped him developed a keen eye to determine the quality of the fields and vines. Once in a while he would come across wonderful vines, like diamonds in the rough, that he felt though they are not famous, the vines had the potential to produce high-quality wines. He feels that every field and every wine has its own story.
Field Recordings was born when he got his hands on a lot of Chenin Blanc grapes from an old Firestone vineyard called Jurassic Park in 2007. From there, his lineup has continued to expand. The Wonderwall series was added to focus on Edan Valley where Pinot Noir and Chardonnay are grown in extreme, coastal locations. As friendships are made and opportunities are embraced, Andrew produces small quantities of soulful wine from these unusual, quiet vineyards.
