Am feeling for Japanese Pub Food. A while back when I was in NYC after eating at Sushi Yasuda… we were still hungry so we headed to a nearby Isakaya and had corn tempura to snack on with our drinks…
It was so good and simple… I liked it so much I asked the great folks at Imadake to make it for my birthday and they did!!!
I was able to replicate it somewhat and some peeps had a chance to try it a house party I hosted a while back….
Here we go!
– Tempura Mix (Egg + Flour + Cornstarch)
– Frozen Corn
– Sea Salt
– Cold Club Soda
– Oil @ 400 degrees
Make your tempura batter with cold club soda and make sure that batter is sitting on top of a big bowl of ice. The colder the better.
Once your batter is done thrown in your frozen corn kernel… you will notice that it will almost form like a giant frozen rice krispie square…
When the oil is ready thrown in the frozen corn tempura mix in the fryer – size it to the size of a tennis ball or so.
Once its golden brown – takes about 5-6 minutes – take it out and place it on paper towel to remove excess oil. While it is hot, sprinkle sea salt…
And Voila – Corn Tempura!
It should look like this in the end:
chef moshi 