Deep-fried Corn and Edamame (Kakiage)

  • Servings for Two⁠



  • 1. Cut corn off the corn uses a sharp chef’s knife to slice downward

  • 2. Mix corn and Edamame in a bowl and sprinkle with flour.

  • 3. Mix all ingredients A and add to step 1.⁠

  • 4. Pour Untoasted sesame oil into a saucepan or pot until the oil is two inches deep. Heat over medium-high heat until oil is 340 degrees.

  • 5. Set aside a baking sheet with a rack lined with paper towels. Take a scoop of 2 with a large spoon of the corn and edamame and slip into the oil.

  • 6. Deep-fry until lightly browned on both sides, then put on a baking sheet.

  • 7. Serve it with salt and Sudachi (lime) on a plate.