Field Recordings Chenin & Corn Kakiage

Tuesday, July 28, 2020 | White, Chenin

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

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

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.

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.


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