Deep-fried corn and edamame (Kakiage）
- Servings for Two
Ingredient
Procedure
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1. Cut corn off the corn uses a sharp chef’s knife to slice downward
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2. Mix corn and Edamame in a bowl and sprinkle with flour.
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3. Mix all ingredients A and add to step 1.
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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.
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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.
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6. Deep-fry until lightly browned on both sides, then put on a baking sheet.
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7. Serve it with salt and Sudachi (lime) on a plate.
