Recipe: Fresh Corn Kakiage Tempura

the appetizer:

Izakaya: The Japanese Pub Cookbook by Mark Robinson, includes recipes like Mizuna Salad with Jako Dried Baby Sardines; Fresh Corn Kakiage Tempura; and Ripe Tomato and Cucumber Salad, plus glossaries like Japanese Aromatics.

Cookbook

Fresh Corn Kakiage Tempura

Tomorokoshi no Kakiage

Makes 3 kakiage

1 ear of corn, to yield about
1 cup of kernels
1-3 mild chili peppers such as
Amanaga or Anaheim, skin pierced
Cake flour

Batter

1 cup (4 oz./125g) cake flour
1 large egg yolk
1 cup (240ml) ice cold water

Sea salt

1. For the batter: In a small bowl, mix together the batter ingredients.

2. Place corn kernels in a medium bowl and sprinkle with a little flour. Spoon the batter into the bowl and lightly combine.

3. Heat the oil to 340 degrees F (170 degrees C). With a serving spoon, scoop up 1/3 of the mixture and carefully slip into the oil and deep fry. Repeat for another two batches. Turn gently a couple of times, until slightly golden and crispy, about 2-3 minutes. Deep fry chili peppers (without batter) until soft. Transfer onto a paper-lined dish to drain excess oil.

4. Arrange on a serving plate and eat with sea salt.

Four Seasons

Advances in farming and distribution, coupled with disruptions to weather patterns, have blurred the line between Japan's seasons. Many fish species are farmed year round, the import trade delivers almost anything at any time, and in southern Japan there are farmers who heat their soil to produce bamboo shoots—a spring delicacy—in mid-winter. Yet there are still dishes eaten only at New Year's, and there remains a single day in summer dedicated to the eating of eels. In short, the Japanese are one of the world's most season-conscious people, and any food in season is said to be in its shun. Here are some specialties to look out for on your Izakaya visit.

Spring (Mar-May): Fish and shellfish: early bonito (hatsu-gatsuo); red sea bream (tai); miniature shrimp (sakura); firefly squid (hotaru ika); ark shell (akagai); cockle (torigai). Vegetables: bamboo shoots (takenoko); broccoli rabe (nanohana).
Summer (June-Aug.): Fish: horse mackerel (aji); grunt (isaki); sardines (iwashi); Japanese sea bass (suzuki); flathead (kochi); pike eel (hamo); sweetfish (ayu); sea eel (anago); common squid (surume ika). Vegetables: tomatoes; water shield (junsai); corn; soybeans (edamame).
Autumn (Sept-Nov.): Fish: late bonito (modori gatsuo); oysters (kaki); Pacific saury (sanma); mackerel (saba). Vegetables: mushrooms (matsutake, maitake etc); eggplant (nasu); lotus root (renkon).
Winter (Dec-Feb.): Fish and shellfish: monkfish (anko); cod (tara); crab (kani); scallops (hotate); turtle (suppon); yellowtail (buri); puffer fish (fugu); sea urchin (uni). Vegetables: turnips (kabu).