Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
4
Medium
By Danny Chu
Published 2018
A delectable, creamy dish with a tofu-like texture and sweetness lent by the corn. The wolfberries (also known as goji berries) add to the sweetness and deliver some bite to the thickened puree.
To prepare the sauce, combine konbu dashi and soy sauce in a saucepan. Bring to a boil and then set aside to cool.
Remove the corn husks. Bring a pot of water to the boil and add corn and salt. Lower to medium heat and boil corn for 5–6 minutes or until soft. Remove and let it cool.
Hydrate wolfberries by soaking in mirin and let it sit for 5 minutes. Remove and set aside.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe