Fresh Corn Soup

Ingredients

  • For Gelatine

Directions

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Ingredients

1.4kg fresh corn on the cob with the husks removed (800g corn without cob)
1g salt
2g corn starch
4g water
100g soup stock Dashi
chives to taste
For Gelatine
200g soup stock Dashi
15g soy sauce
15g mirin sweet sake
4g gelatine
30ml water for thickening

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.

Enjoy

Fresh Corn Soup

Ingredients

1.4kg fresh corn on the cob with the husks removed (800g corn without cob)
1g salt
2g corn starch
4g water
100g soup stock Dashi
chives to taste
For Gelatine
200g soup stock Dashi
15g soy sauce
15g mirin sweet sake
4g gelatine
30ml water for thickening

Takahashi Takuji

Takahashi Takuji

Takahashi Takuji is a Michelin starred chef and the 3rd master of the cuisine restaurant “KINOBU” which has been running in Kyoto for over 84 years. He is deeply pursued by Japanese cuisine, including Noh (one of the Japanese traditional entertainments), tea and flower arts. Starting with the research on aromas, he also continues to analyze food from a scientific perspective.

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