Sushisambario - Sweet corn tempura
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Hi I’m Dan Tucker and this is SUSHISAMBArio in Chicago, Illinois
Today we’re going to be making Sweet Corn Tempura with Togarashi and Summer Truffle.
Here we are in the kitchen and we are going to start by cleaning off our sweet corn
You want to use it as fresh as possible you’re going to get the real good taste out of it.
Once we’ve got it all cleaned off going to use this towel so we don’t cut our fingers off
and just zip the kernels off nice and quick
So once you’ve got the corn ready to go we are going to add our tempura batter
Now we’re going to take these and just gently lay them into the fryer
Once it’s nice and crispy
Go ahead and pull it out
Once it’s out want to go ahead and season it with salt and togarashi.
Togarashi is a seven spice blend from Japan it has chili, seaweed, sesame, ginger
So once we’re nicely seasoned we’re going to move this over to our plate in nice bite sized chunks
We’re going to finish with a little bit of truffle aioli, fresh chive
Some freshly shaved summer truffle
And there you have Tempura Sweet Corn with Togarashi and Summer Truffle.
