Corn rinsing
This is a very rich corn-rich sashimi.
Corn okara remains in colander, but it is very nutritious, so use it in other dishes.
Please also refer to this page for information on the ingredients introduced in this recipe.
Corn okara remains in colander, but it is very nutritious, so use it in other dishes.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Pour the corn and the corn dashi in a blender.
2
Once everything is mixed, add the white miso and stir further, then when it thickens, put it in a fine colander and strain it out using a spatula so that only the corn skin remains. (The remaining skin can be used for other dishes, so save it. *See separate recipe "Moroko Shiokara tempura".)
3
Pour the strained juice into a bowl and topped with assatsuki to complete the dish.
Ingredients for 4 people
-
- Corn
- 400g (edible portion)
-
- canned corn corn soup and water.
- 2 cups
-
- White sweet potato
- 50g
-
- Small cut for assatsuki
- Appropriate amount
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