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.
Remove corn kernels and put in a food blender. Add some konbu dashi and puree.
Transfer corn puree to a non-stick saucepan and mix with kuzu, wolfberries and the rest of the konbu dashi. Under medium heat, stir continuously with a sturdy wooden spatula for 10–15 minutes until the mixture has thickened and can be scooped up with the spatula. Turn off the heat and continue to stir for another 5 minutes.
Pour the thickened mixture into molds. Cover and refrigerate for about 1 hour or until set.
Remove corn tofu from molds and place on 4 individual shallow bowls. Serve with small amounts of wasabi and soy sauce.
© 2018 All rights reserved. Published by Marshall Cavendish.