Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, miso butter corn with togarashi and furikake. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Miso Butter Corn with Togarashi and Furikake is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Miso Butter Corn with Togarashi and Furikake is something that I’ve loved my entire life.
Miso butter corn with Japanese toppings. This corn is strangely familiar yet completely different. It's a delicious hybrid of Mexican and Japanese flavors perfect for summer!
To begin with this recipe, we must first prepare a few components. You can cook miso butter corn with togarashi and furikake using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Miso Butter Corn with Togarashi and Furikake:
- Prepare 5 ears corn
- Take 950 ml water
- Get 3 tbsp salt
- Make ready Miso Butter
- Make ready 1/4 cup butter
- Get 1 tbsp red miso
- Make ready 1/2 tsp salt
- Take Toppings
- Prepare Cotjia cheese
- Get Ichimi togarashi
- Make ready Furikake
Change it up and make Miso Butter Popcorn to add a hit of savory and salty umami flavor to your favorite crunchy, whole grain snack. Add the miso butter to the popcorn in a large bowl and toss very well to distribute. Sprinkle with furikake or shichimi togarashi if desired. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly!
Instructions to make Miso Butter Corn with Togarashi and Furikake:
- In a large stock pot, bring 6 quarts of water and 3 Tbsp of kosher salt to a boil
- Remove any damaged or discolored outer husks of corn. Peel the husks down to the base of the corn, but do not detach from the cob. Remove the silk around the corn.
- Pull the husks back up over the corn and tie the ends together using kitchen string.
- Gently place corn in the boiling salted water. Cook for 8-10 minutes. Remove corn from water, drain, and let sit for a couple minutes before opening (corn will be very hot).
- Peel back the husks and use it as a handle. At this point you can season the corn with toppings or place on a grill to mark. Spread miso butter all over corn. Sprinkle cotija cheese, togarashi, and furikake all over corn. Enjoy immediately!
- Miso Butter: In a small bowl, cream softened butter. Add miso and salt. Stir together. Let sit for at least 10 minutes to allow flavors to meld together. Add additional salt depending on saltiness of miso used. Spread over cooked corn.
It uses miso, togarashi, radish, butter, rice vinegar, vegetable oil. Brush the corn with the honey miso butter as it grills. Miso butter with sriracha (and yeah cilantro is a nice kick with corn!)…gotta try that one! Thank you so much for your comment! Corn slathered in miso butter is special enough, so you're within your rights to ignore any other ingredients in this recipe But for lovers of spice, the Japanese Slather hot corn with miso butter.
So that is going to wrap it up for this exceptional food miso butter corn with togarashi and furikake recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
