Name: Corn Patties (Spiced Pan-Fried Canned Corn & Ground Pork)
Ingredients: 120g canned sweet corn (reserve 1 tbsp of the canning liquid); 70g ground pork (mentioned as 100g in the video); 1 egg white; 1 tsp cumin seeds or cumin powder; 1 tbsp instant corn soup mix (corn powder); 1 tbsp potato starch; 1 tbsp all-purpose flour; Sugar, to taste (for drawing moisture from the pork); 2g salt and pepper (about 2 pinches); 1 pat of butter

About "Corn Patties (Spiced Pan-Fried Canned Corn & Ground Pork)"

This recipe features corn patties made with canned sweet corn and ground pork, seasoned with cumin and butter for a rich flavor. By microwaving the canned corn to remove excess moisture, its natural sweetness is concentrated, and adding instant corn soup mix (corn powder) doubles the corn flavor. The ground pork is pre-treated with sugar to draw out excess moisture and gamey odors, then seasoned with cumin to keep it juicy and fragrant. Bound with egg white and steam-fried in a pan, they are finished with a touch of butter for extra richness. This simple dish can be enjoyed with various toppings like mayonnaise, ponzu, or curry powder.

Introduction to 予約7年待ち「肉の鬼才」森田隼人の料理研究所 →

Tips for Making "Corn Patties (Spiced Pan-Fried Canned Corn & Ground Pork)"

Prep (Corn)
- Pat the canned corn dry with paper towels and microwave at 600W for 2 minutes and 30 seconds to concentrate the flavor. Pat gently, as pressing too hard will squeeze out the sweetness.
Canning Liquid
- Do not discard the canning liquid, as it contains a lot of flavor. Reserve 1 tbsp to add when mixing the patties to enhance the overall taste.
Secret Ingredient
- Adding 1 tbsp of instant corn soup mix (corn powder) creates a 'double corn' effect, dramatically boosting the rich corn flavor.
Prep (Pork)
- Lightly sprinkle sugar over the ground pork, wrap in paper towels, and weigh down for a few minutes to draw out excess moisture via osmosis. The sugar won't penetrate deeply, so the meat won't taste sweet.
Spices
- Adding 1 tsp of cumin allows the spice to temper in the pork fat, infusing the oil with aroma, neutralizing gamey odors, and locking in the juices.
Shaping & Frying
- Spoon 1 tbsp of the mixture per patty into the pan and flatten them with the back of a spoon for even cooking and a crispy texture. Cook without oil, using the pork's natural fat.
Heat Control
- Cover and steam-fry over medium heat for 1 minute and 30 seconds before flipping to brown both sides.
Finishing Touch
- Once both sides are cooked, add a pat of butter to the center of the pan and swirl to coat the patties, adding a rich glaze and aroma.
Flavor Variations
- Try serving with mayonnaise, ponzu, or curry powder. Curry powder pairs exceptionally well with the natural sweetness of the corn.

Ingredients for "Corn Patties (Spiced Pan-Fried Canned Corn & Ground Pork)"

10 items

* Tap ingredient names to find on Amazon

120gcanned sweet corn (reserve 1 tbsp of the canning liquid)
70gground pork (mentioned as 100g in the video)
1egg white
1tsp cumin seeds or cumin powder
1tbsp instant corn soup mix (corn powder)
1tbsp potato starch
1tbsp all-purpose flour
Sugar,to taste (for drawing moisture from the pork)
2gsalt and pepper (about 2 pinches)
1pat of butter

How to Make "Corn Patties (Spiced Pan-Fried Canned Corn & Ground Pork)"

1
Open the can of corn and drain it using a strainer. Reserve 1 tbsp of the canning liquid in a small bowl.
2
Spread the corn evenly on a plate lined with paper towels. Place another paper towel on top and gently pat to remove surface moisture (do not press too hard).
3
Microwave the dried corn at 600W for 2 minutes and 30 seconds to further evaporate moisture and concentrate the flavor.
4
Transfer the microwaved corn to a bowl, add 1 tbsp potato starch, 1 tbsp all-purpose flour, and 1 tbsp instant corn soup mix, then toss well to coat.
5
Lightly beat 1 egg white and add it to the bowl, along with the reserved 1 tbsp of canning liquid, and mix well.
6
Lightly sprinkle sugar over the ground pork, wrap it in paper towels, and place a weight (like a tray) on top. Let it sit for a few minutes to absorb excess moisture.
7
Remove the pork from the paper towels and add it to the bowl from step 5. Add 1 tsp cumin and 2g salt and pepper, then mix everything together thoroughly.
8
Without adding oil, spoon the mixture into a cold frying pan (about 1 tbsp per patty) and flatten them thinly with the back of the spoon.
9
Cover and cook over medium heat for 1 minute and 30 seconds to steam-fry.
10
Flip the patties over, add 1 pat of butter to the center of the pan, and let it melt. Swirl the pan to coat the patties in butter as they finish cooking.
11
Once the butter is well incorporated on both sides, transfer to a plate. Serving with mayonnaise, ponzu, or a sprinkle of curry powder is highly recommended.

Detailed Commentary on "Corn Patties (Spiced Pan-Fried Canned Corn & Ground Pork)"

* Content organized by topics from the video.

Corn Trivia and Why We Use Canned Corn

The video opens with some fun corn trivia since it's corn season, such as how the number of silks matches the number of kernels, and that the kernel count is always an even number. Although Chef Morita originally planned to use fresh corn, the camera crew forgot it at home, so they quickly pivoted to canned corn. However, Chef Morita shares a refined version of a nostalgic recipe from his cash-strapped days, which he used to make with cheap canned corn from a 100-yen shop. The three key points of this recipe are: drying the canned corn, using instant corn soup mix for a 'double corn' flavor boost, and combining the corn with ground pork, butter, and spices. This combination creates a mind-blowingly delicious dish.

Simple Ingredients and a Secret Powder

The ingredients used this time are incredibly simple. The main components are 120g of canned corn, 100g of ground pork, 1 egg (using only the white), and 1 tsp of cumin (either seeds or powder). The secret weapon, or 'black box' of this recipe, is 1 tbsp of instant corn soup mix. Chef Morita calls this 'corn powder' and uses it to dramatically boost the corn flavor. The cooking process is straightforward: first, microwave the corn to remove moisture, then coat the mixture using egg white. Using egg white instead of water is key because it binds the ingredients together beautifully. After that, simply pan-fry until fragrant and finish with seasoning—a very easy process anyone can replicate at home.

Concentrating Flavor by Drying the Corn

The first step in cooking is draining the canned corn. Canned corn is packed in liquid that already contains salt and citric acid. First, separate the corn from the liquid using a strainer, but do not discard all of it; the liquid is packed with flavor, so reserve 1 tbsp for later. Spread the corn on a plate lined with paper towels, place another towel on top, and gently pat to remove surface moisture. Be careful not to press too hard, or you will squeeze out the corn's natural juices. Once dried, microwave it at 600W for 2.5 minutes to concentrate the flavor. The microwaved corn becomes plump and incredibly sweet, even when eaten plain. To this, add 1 tbsp potato starch, 1 tbsp all-purpose flour, and 1 tbsp instant corn soup mix, and toss well.

Prepping the Pork and the Power of Cumin

Next, prep the ground pork. Excess moisture (purge) in ground pork can cause off-flavors, so it is crucial to remove it. Lightly coating the surface of the meat with sugar draws out this moisture through osmosis. Don't worry about it becoming sweet, as the sugar doesn't penetrate deep into the meat. Place the pork on a tray lined with paper towels, cover with another towel, place a weight on top, and let it sit for a few minutes to absorb the moisture. Once the pork is prepped and easy to handle, add it to the bowl of corn. Next, add 1 tsp of cumin. As the pork fat renders, it tempers the cumin, infusing the oil with aroma and locking in the meat's juices. Finally, add 2g (about two pinches) of salt and pepper and mix everything thoroughly.

Pan-Frying to Crispy Perfection

Now, it's time to cook the mixture. Prepare a large frying pan, and before turning on the heat, spoon about 1 tbsp of the mixture per patty into the pan. Flattening them thinly with the back of the spoon is the secret to even cooking and a crispy texture. Once all the patties are in, turn the heat to medium. Since the moisture has been thoroughly removed from both the corn and the pork, you don't need any cooking oil; the pork's natural fat is more than enough. Cover the pan and steam-fry for about 1.5 minutes, then flip them over to reveal a beautiful, golden-brown crust. Once both sides are cooked, add a pat of butter to the center of the pan. Swirling the melted butter around the patties instantly coats them in a rich, fragrant glaze. Once the butter is well incorporated, plate and serve.

Tasting: Unbelievably Juicy Canned Corn

It's time to taste the freshly cooked corn patties. From the very first bite, both Chef Morita and the staff exclaimed, 'This is incredibly delicious!' Because the moisture was thoroughly removed beforehand, the corn has an amazing popping texture that you would never expect from a can. This is because the corn absorbs the flavorful fat rendered from the pork. Additionally, the potato starch gives them a pleasant, springy chew, while the cumin completely neutralizes any gamey pork odor, resulting in an incredibly juicy and deep flavor. It is perfect as a drink snack or a main dish with rice. While the ingredients only cost about 250 yen in total, Chef Morita proudly boasts that the quality is so high you could easily charge 800 yen for it at a restaurant.

Flavor Variations and a Decadent Topping

While the corn patties are delicious on their own, we tried some flavor variations to take them to the next level. First up is mayonnaise. The rich mayo is an undeniable match, prompting instant praise. Next, trying them with ponzu adds a refreshing acidity that offers a completely different, delightful flavor profile. For a 'forbidden twist,' a light dusting of curry powder beautifully complements the sweetness of the corn with a spicy kick, making it impossible to stop eating. At the end of the video, Chef Morita reveals a luxurious way he secretly ate them after filming: topping them with fresh sea urchin (uni) sent from Amakusa. The sweetness of the corn combined with the rich creaminess of the sea urchin creates a truly exquisite, restaurant-grade dish.

About 予約7年待ち「肉の鬼才」森田隼人の料理研究所

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