This dish is especially simple to make, as the ingredients are just corn, water, sea salt and kudzu (arrowroot starch). Really, that’s it, and every time I make this dish, everybody becomes crazy about it. The texture is nicely jiggly and the flavor is packed with rich natural flavors of fresh corn. Enjoy with a little bit of wasabi paste, if you like. In the photo below, I used sliced, blanched okra for decoration. This dish is such a nice summer treat.
Vegan option
This is a vegan dish.Equipment
Classic-style Donabe Small-size classic-style donabe (0.8 qt / 800 ml or larger), Rectangular MoldServings
6 as an appetizerIngredients
- 1 ear medium to medium-large corn
- 1 cup (240 ml) water
- 1 teaspoon sea salt
- 1 oz (30 g) kudzu starch (powder)
- Wasabi paste for serving
Procedure
- Slice the corn kernels off the cob. Combine the kernels and water in a blender (I recommend using Vitamix for the fine result) and blend until very smooth.
- Transfer the mixture to a donabe. Add the salt and kudzu starch. Whisk until kudzu is dissolved.
- Set the donabe over medium-high heat. Stir frequently with a rubber spatula so the bottom won’t burn. Once the mixture starts to thicken, turn down the heat to medium-low.
- Continue to stir for 8 – 10 minutes or until the mixture becomes like a thick pudding and shiny. (You can smell the nice aroma of sweet corn, too.)
- Remove from the heat and immediately transfer the content to a rectangular mold. Let it cool down until the surface is dry enough so you can lightly push it with a finger and nothing sticks. (Use water bath in a deep tray for faster cooling down.)
- Refrigerate it for 30 – 60 minutes or until the mixture is completely set. Unmold and slice into six pieces. Top each piece with a small amount of wasabi paste to serve.
Blend the corn and water in the Vitamin
Transfer the corn mixture to the donabe. Add the sea salt and kudzu starch.
Keep stirring until the mixture thickens like pudding, then finally transfer to a mold.
Last time, I doubled the recipe amount and set other half into Petite Donabe, so I can serve right of of them.
Once it’s set, slice and serve with wasabi.
