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Sweet Corn Kakiage with Tentsuyu Dipping Sauce

Sweet Corn Kakiage with Tentsuyu Dipping Sauce

The end of the heat of summer and transition to Autumn is the time of year when sweet corn is at its peak ripeness.  While we love grilled corn on the cob dipped in butter,  this season we're introducing the flavors of Japan in our recipe, Sweet Corn Kakiage with Tentsuyu Dipping Sauce.

Course Appetizer, dinner, Main Course, vegetable
Cuisine Japanese
Keyword sweet corn
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 servings
Author David Ross


For the Tentsuyu Dipping Sauce-

  • 1 cup instant dashi stock
  • ¼ cup mirin
  • ¼ cup soy sauce
  • 2 teaspoon sugar

For the Sweet Corn Kakiage-

  • 2 ears sweet corn
  • 1 cup cake flour
  • ½-3/4 cup ice-cold club soda
  • canola oil for frying
  • 2 teaspoon Japanese Nanami Togarashi Pepper
  • 4 tablespoon grated daikon radish
  • 1 tablespoon snipped chives
  • cup Korean or Japanese pickled cucumbers


Make the Tentsuyu Dipping Sauce-

  1. Pour the dashi stock, mirin, soy sauce, and sugar in a small saucepan and bring to the boil.  Turn the heat off and let the sauce cool to room temperature.  I make the sauce ahead of time then keep it covered in the fridge.  Some people like to serve it warmed or room temperature, I like it cold.

Make the Sweet Corn Kakiage and Serve-

  1. Heat a large pot of salted water to the boil, then blanch the ears of corn for 1 minute.  Drain the corn cobs and let cool.  Cut the kernels off the cobs.  Cut the cobs in quarters and reserve to make corn stock.

    Sweet Corn on the Cob
  2. Heat oil in a deep pot to 365.  Put the cake flour in a bowl and whisk in enough club soda to make a thin batter.  Put a large spoonful of the corn kernels in the batter, then using a spatula, spoon the corn on top of a spatula.  Gently push the corn off the spatula into the hot oil.  Fry the sweet corn kakiage for 3-4 minutes until crispy and the kakiage just starts to brown.  Drain the kakiage on a rack over a cookie sheet and sprinkle with the togarashi pepper.

    Frying Corn Kakiage
  3. Spoon a tablespoon of grated daikon radish on a serving plate. Place a few pieces of the kakiage on the plate, then add a few pickled cucumbers and a small ramekin of the tentsuyu dipping sauce.

    Sweet Corn Kakiage with Tentsuyu Dipping Sauce

Recipe Notes

You can buy bottled tempura dipping sauce in most supermarkets, along with prepared instant dashi soup stock granules.