Japanese Tempura Corn Recipe

It's been a while since I cook up a Japanese meal at home. Eaten this Japanese Tempura Corn at one of the restaurant which cost us around $7 for an appetizer serving of less then 1 corn. Been telling myself to try to replicate the dish as my Japanese meal side dish. Here it is! Our successful Japanese Tempura Corn here to share with all our friends & followers.

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Serving for 3 to 4

Tempura Corn Ingredients
105g All Purpose Flour
35g Cornstarch
0.25 teaspoon Baking Soda
1 Egg
250ml Ice Water
2 Raw Corn (remove the Kernels from the cob)
Vegetable Oil (enough to submerge for deep frying)

1. In large bowl, whisk together flour, cornstarch, baking soda, egg and 125ml Ice Water.
2. Whisk in remaining water, 1/4 cup (60 mL) at a time, to make thin batter.
3. Stir in corn. Place bowl in second bowl filled with more ice water. Keeping it cold in an ice bath is important because it helps make the tempura crispy and light.
4. Pour enough oil into pan, about 1" to 1.5" high; heat until deep-fryer thermometer reads 190°C, or until bubbles form on the chopstick.
5. Gently drop batter 1 tablespoon at a time into hot oil, the batter will sink slightly then rise to surface.
6. Deep-fry until golden brown, about 3 minutes, flip the corn tempura to cook evenly.
7. Drain on paper towel–lined rack.

Dipping Sauce
1 cup Water / Dashi / Kombu Dashi (for vegetarian)
2 tablespoon Soy Sauce
2 tablespoon Mirin
2 tablespoon of grated Radish (Optional)

1. In small saucepan, bring dipping sauce and water to boil and remove from heat.
2. Squeeze out liquid from Grated Radish. Add Grated Radish to the Dipping Sauce. Serve with tempura.

Some Extra Tips Below:
- To remove Kernels from the cob. use your dry thumb push it at one direction. If it's stubborn give it a tug to the left then to the right it'll come off. Reason to keep the Kernel as whole instead of cutting them off the cob is to keep the Tempura Corn juicy after it is deep fried.
- If you have Store Bought Tempura Sauce you may use them instead of making the Dipping Sauce.


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