Insider's Kitchen

No.238 (6/21/13)

Corn Pudding Mitarash

By Nao H. Kauffman
Chief Editor

(Recipe adapted from http://www.misbit.com/recipe/mid004276.html )

Varieties of fresh sweet corns are very popular in the summer season! You will find that the special local brand, DAKEKIMI, is the sweetest and juiciest, and will be available soon at local supermarkets. You should try them while you live in Misawa. Mitarashi is the Japanese caramel sauce which is mainly made from soy sauce. Why don't you try making the seasonal Japanese sweets for your snack?

Ingredients (serving 4):

SAUCE
One tablespoon soy sauce
Two tablespoons sugar
One tablespoon Mirin
Two tablespoons water
One teaspoon cornstarch mixed with a little bit of water

PUDDING
One cup sweet corn
3/4 cup milk
3 tablespoons sugar
3 eggs
1/4 cup whipping cream


To make the pudding:
•  Heat the milk in a small pot and add sugar and mix well. Remove from the heat and cool it down. Remove the corn kernels from the cob by cutting.
•  Put the milk and sugar and corn into a blender and add eggs and whipping cream to mix well. Use a strainer to get rid of chunks.
•  Pour the mixture into an oven-safe dish and steam it in a steamer pot on high for two minutes and then on low for another 8 to 10 minutes. Note that you can divide the mixture into four individual dishes and then steam them if you want.

To make the sauce:
•  In a small pot, mix and all of the sauce ingredients, stirring over low heat and simmer to caramelize.
•  Stir until the brown sauce begins to clear, turn off the heat and pour the sauce on the steamed pudding. Refrigerate for one hour and serve cold.

Enjoy!



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