Sunday, August 29, 2010

Tagine-roasted "Dirty Miso Corn"

Corn tastes so good right now.

I love simple way of preparing corn, and this is probably my favorite corn recipe (if you call it a "recipe"). It's super-easy and super-delicious.

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The lid of the tagine-style donabe, "Fukkura-san", was filled with water for 5 minutes and drained (this will give the "steam-roast" effect). Corn was roasted in the Fukkura-san over medium+ heat for about 15 minutes with the lid on. Meanwhile, each corn was rotated every 4-5 minutes. When the corn was ready, I simply spread my homemade "multi-purpose" miso-sauce all over the corn. That's it!

So, here's my "Multi-purpose" miso sauce recipe. I made it with my homemade miso, and it's so delicious and versatile. You can use it as a condiment for rice, or just mix in your stir-fry, etc.

Multi-purpose Miso Sauce

3/4C miso
1 egg yolk
2 tablespoons sake
2 tablespoons mirin
2 tablespoons raw brown sugar
5 tablespoons water

Combine all the ingredients in a small pot. Over medium-heat, whisk the mixture until thickened. Turn down the heat to low once it starts bubbly. When the mixture is shiny and thickened, remove from the heat and let it cool down. The mixture can keep in a tight-sealed container for 3-4 weeks.

Happy donabe life.