Ingredients
-
1.4kg fresh corn on the cobwith the husks removed (800g corn without cob)
-
1g salt
-
2g corn starch
-
4g water
-
100g soup stockDashi
-
chivesto taste
-
For Gelatine
-
200g soup stockDashi
-
15g soy sauce
-
15g mirinsweet sake
-
4g gelatine
-
30ml waterfor thickening
Directions
Ingredients
| 1.4kg fresh corn on the cob | |
| 1g salt | |
| 2g corn starch | |
| 4g water | |
| 100g soup stock | |
| chives | |
For Gelatine |
|
| 200g soup stock | |
| 15g soy sauce | |
| 15g mirin | |
| 4g gelatine | |
| 30ml water | |
Steps
|
1
|
Remove the husks from the corn. Cut the corn kernels from the cobs and place in the slow juicer. |
|
2
|
In a pot, heat 100g of soup stock (Dashi) and the pureed corn of step 1, add salt. Then add corn starch which has been pre-dissolved in water and let it chill. |
|
3
|
In a separate pot, heat 200g of soup stock (Dashi), soy sauce and mirin (sweet sake) together with the soaked gelatine. Once the gelatine is dissolved, transfer to another container, chill and thicken. |
|
4
|
Pour the pureed corn mixture from step 2 into bowls and spoon the gelatine mixture from step 3 on top. |
|
5
|
As a finishing touch, garnish the ingredients of step 4 with chives. |
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