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