By Danny Chu
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.