ingredients :
- 5 sweet corn cobs, in the husk
- Vegetable oil, to deep-fry
- Shichimi togarashi, (spicy Japanese seasoning – from supermarkets), to serve
- 2 witlof, trimmed, leaves separated
- 1/4 cup (20g) parmesan, grated, plus extra to serve
- 100g Kewpie mayonnaise
- 2 tbs white (shiro) miso
- 1 1/2 tbs soy sauce
- 1 1/2 tbs rice wine vinegar
- 2 tsp lemon juice
cooking steps :
- For the miso ponzu, combine all ingredients in a bowl and mix to combine. Set aside.
- Heat a lightly greased barbecue or chargrill pan to high. Grill 4 corn cobs, turning frequently, for 5-6 minutes until blackened and cooked through. Remove from the heat, cool, then cut kernels from the cob and transfer to a large bowl.
- Half-fill a medium saucepan with vegetable oil and heat to 180°C (a cube of bread will turn golden in 45 seconds when the oil is hot enough). Cut kernels from remaining corn cob and pat dry. Fry kernels, stirring occasionally, for 4-5 minutes until golden and crisp. Remove using a slotted spoon and drain on paper towel. Season to taste with togarashi.
- Add witlof, parmesan, half the fried corn kernels and half of the ponzu dressing to the barbecued corn kernels and toss well to combine. Place on a large platter or bowl and scatter with remaining fried corn kernels and extra parmesan, to serve. Remaining ponzu can be refrigerated for another use.
Comments
Post a Comment