Corn Kakiage (Crispy Corn Fritters)

Super crispy sweet corn fritters paired with a sriracha kewpie mayo. If corn is not in season or you can't get any fresh, you can substitute with 2 x 341 mL (12 fl oz) cans of sweet corn.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare corn kernels by placing a small bowl inverted in a larger bowl. Then place the corn cob vertically on top of the small bowl and use a knife to cut off the kernels. (This way all the kernels will fall into the large bowl and won't create a mess!)

Step 2

Chiffonade the shiso and finely chop the chives and add to the corn kernels. Mix with the corn kernels to combine and break up the kernels.

Step 3

Mix the flour, salt, and sparkling water in a separate bowl until there are no lumps.

Step 4

Add the corn kernels to the matter and mix with a spatula until all the kernels are coated.

Step 5

Heat about 5 cm (2 in) of oil in a shallow skillet to 175 C (350 F).

Step 6

Using two large spoons, scoop balls of the corn-batter mixture into the oil, flattening with the back of the spoon. You should be able to fit 3-4 fritters in a pan.

Step 7

Cook until golden brown and flip. (2-3 min each side). Then drain on a paper-towel lined tray. Repeat with the rest of the corn-batter.

Step 8

In a bowl, whisk the egg yolk and dijon mustard until it thickens slightly (about 30 seconds).

Step 9

Stream in the oil slowly while continuously whisking to emulsify.

Step 10

After about half the oil has been added, mix in the salt, sugar, and dashi powder.

Step 11

Continue streaming in oil until the desired consistency has been reached (you may not use all of it).

Step 12

Mix in the rice vinegar, lemon juice, and sriracha to taste.