Creamy Corn Udon with Shiso Corn Kakiage & Prosciutto
Creamy Corn Udon
1 1/2 cups (360 ml) water
corn cobs from 2 ears of corn
1/2 small onion (about 60 g), thinly sliced
2 ears sweet corn, about 250 g kernels
1 tbsp (15 g) butter
1/2 tbsp (7 ml) olive oil
1 tsp kosher salt, divided
1 tsp chicken stock powder
~1/4-1/2 cup (60-120 ml) heavy cream or whole milk
1 tsp white miso (or 1/2 tsp more chicken stock powder)
white pepper, to taste
2 servings cooked udon, chilled
prosciutto, to top
shiso corn kakiage (below), to top
ice cubes
Shiso Corn Kakiage
1 sweet corn (150 g corn kernels)
5-8 shiso leaves (15 g), thinly sliced (the 'linking' herb that keeps it light & wispy; green onion or thinly sliced onion also work)
1/3 cup (37 g) cake flour
2.5 tbsp (25 g) potato starch
pinch of salt
1/4-1/3 cup (60-75 ml) cold sparkling water or ice cold water
neutral oil, for frying
Directions
CORN SAUCE: Add the water, corn cobs, and corn husks (if using) to a saucepan. Bring to a simmer and cook for 15-30 minutes (the longer the more flavourful). Remove and discard the cobs and husks.
Melt the butter with the olive oil in a saucepan over medium heat. Add the onion and a pinch of the salt. Cook until softened and translucent, about 4-5 minutes. Add the corn and cook for another 3-4 minutes, until tender.
Transfer the corn mixture to a blender and blend until completely smooth and silky, about 1-2 minutes. For a smooth sauce, pass the blended mixture through a fine-mesh sieve, pressing firmly on the solids. (Optional: leaving it unstrained gives a thicker, more rustic sauce with stronger corn presence.)
Return the strained corn mixture to the saucepan. Stir in the heavy cream and whole milk. Warm gently over low heat, just until heated through. Do not boil. Whisk in the white miso, remaining salt, and white pepper. Taste and adjust. The sauce should taste slightly more seasoned than you want, since the cold udon dilutes it.
Transfer the corn sauce to a container and refrigerate until completely chilled, at least 2 hours (chill your serving bowl in the freezer too). Once chilled, add more heavy cream and/or milk to your desired consistency.
SHISO CORN KAKIAGE: Add the corn and shiso to a bowl. Add the cake flour, potato starch and pinch of salt, and toss until evenly coated.
Start with 1/4 cup sparkling water and gently mix until just combined, adding more a little at a time if needed. The batter should lightly coat the corn and shiso without being thick or doughy, similar to a thin crepe batter.
Heat about 5 cm (2 inches) of neutral oil to 180C (355F). (Start slightly higher because the temperature drops as you add the cold batter.)
Using a large spoon or small ladle, scoop about 1/6th (45-50 g) of the mixture and carefully drizzle it into the hot oil rather than dropping it in one clump. This creates a light, wispy kakiage instead of a dense fritter. Maintain 170-175C (340-350F) as you fry.
As it fries, use a skimmer to gently gather any stray pieces toward the kakiage. Use chopsticks to gently poke a few holes through the center so the hot oil reaches the middle and it cooks evenly without getting dense. Fry the first side for 2-2.5 minutes.
Once the bottom is set and lightly golden, carefully flip and fry until crisp and lightly golden all over, about 1.5-2 minutes. Transfer to a wire rack or paper towel-lined plate to drain. Season with salt.
ASSEMBLE: Cook the udon per package directions. Drain and rinse thoroughly under cold water, gently rubbing the noodles to remove excess starch. Drain very well by gently squeezing the udon.
Divide the cold udon between chilled bowls, add a few ice cubes, and pour the chilled corn sauce (a little over a cup) over top. Gently toss to coat. Top with shiso corn kakiage and torn pieces of prosciutto. Serve and enjoy!
Recipe from Lisa Kitahara of Okonomi Kitchen (corn kakiage), via Instagram @okonomikitchen. Her trick for light, wispy, crispy kakiage: a 'linking' herb like thinly sliced shiso, and poking the fritter as it fries so it doesn't go dense and oily.
