"Shin Corn" (New-Style Corn) — Easy-to-Eat, Cob-Free Fried Corn on a Stick! A Crowd-Pleaser for Kids and Adults

Overview

A recipe video for "Shin Corn" (New-Style Corn) created by Chef Yuhei Toda of the popular Gotanda izakaya "Shokudo Todaka." This innovative dish reimagines the classic festival grilled corn into a "cob-free, easy-to-eat" form. Steamed corn kernels are mixed with hanpen (fish cake) to form a mixture, shaped onto wooden chopsticks, deep-fried, and finished with a soy-based glaze. It's a festival-style food enjoyed by both kids and adults, perfect for summer dining. Using hanpen as a binder holds the kernels together, making it incredibly easy to shape.

Key Tips

• Prep
  • You can cook the corn in a steamer, frying pan, or microwave. For the microwave, leave the husks on, wet lightly, wrap in plastic wrap, and heat at 600W for about 5 minutes.
• Prep
  • Cut the steamed corn kernels off the cob with a knife and place them in a bowl.
• Binder
  • Blending the hanpen for 2 to 3 minutes into a smooth paste creates an excellent binder that holds the corn kernels together.
• Ratio
  • Aim for a ratio of 3 parts corn to 1 part hanpen. Maintain this ratio even if you scale the recipe up or down.
• Shaping
  • Squeeze the mixture firmly onto chopsticks like making rice balls. This makes them easy to eat and gives them a fun festival-food look.
• Frying
  • Heat the oil to 180°C (350°F) and fry for about 5 minutes. Monitor the heat so they cook through while getting crispy on the outside.
• Seasoning
  • Make the glaze by bringing equal parts soy sauce, sake, and mirin (18 ml each), 2 g sugar, and 1 tbsp butter to a boil. Pouring it over hot skewers adds a savory, sweet-and-salty aroma.
• Heat control
  • Bring the glaze to a brief boil to cook off the alcohol for a milder flavor. Butter adds rich depth and a wonderful aroma.

* Tap ingredient names to find on Amazon

• 2ears of corn
• Hanpen(fish cake): to taste (at a 3:1 ratio of corn to hanpen)
• Vegetableoil: to taste (for frying)
• 18ml soy sauce (for the glaze)
• 18ml sake (for the glaze)
• 18ml mirin (for the glaze)
• 2g sugar (for the glaze)
• About1 tbsp butter (for the glaze)

Instructions

1. 1

   Steam the corn in a steamer or frying pan for 10 to 15 minutes. If using a microwave, leave the husks on, lightly wet them, wrap in plastic wrap, and heat at 600W for about 5 minutes.

2. 2

   Cut the kernels off the steamed corn cobs using a knife and place them in a bowl.

3. 3

   Place the hanpen in a food processor or blender and blend for 2 to 3 minutes until it becomes a smooth paste.

4. 4

   Add the blended hanpen paste to the bowl with the corn kernels and mix thoroughly (aiming for a 3:1 ratio of corn to hanpen).

5. 5

   Shape the mixture around disposable chopsticks, squeezing firmly as if making rice balls, to form skewers.

6. 6

   Heat vegetable oil to 180°C (350°F) and deep-fry the skewers for about 5 minutes.

7. 7

   Combine the glaze ingredients (18 ml each of soy sauce, sake, and mirin, 2 g sugar, and 1 tbsp butter) in a pan and bring to a brief boil to make the glaze.

8. 8

   Pour the hot glaze over the freshly fried corn skewers and serve.

About 動画 de 食堂とだか　料理人・戸高雄平

動画 de 食堂とだか　料理人・戸高雄平

6,680人 subscribers ・ 和食・居酒屋料理

Learn from this YouTuber About this channel →

* Opens YouTube channel

* Subscriber count is as of article creation and may differ from the current number.