Name: Grilled sweetcorn, tofu, porcini, miso and arame casserole
Ingredients: 500 g firm tofu (I use Japanese tofu from a Tetra Pak, which works well); 2 sweetcorn cobs, husks removed; 300 ml boiling water; 40 ml vegetable oil; small handful of dried arame seaweed (dried hijiki would work just as well); 20 g dried porcini mushrooms (or any other dried wild mushroom); 3 tablespoons mirin; 400 ml warm water; 2 spring onions, sliced; 1 tablespoon sesame oil; 2 tablespoons shiro miso (white miso)

Preparation info

Difficulty
Medium

Appears in

Vegetables

By Peter Gordon

Published 2007

About

This casserole is a particular favourite in autumn, when the sweetcorn is still sweet and juicy and the weather a little cooler, and it is great served with steamed rice or rice noodles. As you can see, I like to serve the corn in chunks, so you’ll have to use your hands to eat it. However, if you’d prefer, you could grill the corn, then shave off the kernels. Less fun, but just as tasty.