Miso Butter Elote with Aonori and Katsuobushi
Elote meets Japanese festival soy-butter corn: glazed with miso butter, then topped with lime mayo, shichimi, aonori and dancing bonito flakes.
Method
Light 1 kg of charcoal and wait , until the coals are covered in white ash and the flames have died down, then set the grate 10 to 15 cm above them for charcoal (medium heat). Meanwhile husk the corn, remove the silk and slice the scallion thinly.
charcoal (medium heat)In a small bowl, stir the softened butter, miso, soy sauce and honey with a spoon until smooth and lump-free. This is your miso butter.
Add in this stepButter, softened 20 gWhite miso (shiro miso) 2 tspSoy sauce 1 tspHoney 1 tsp
Lay the bare corn on the grate over charcoal (medium heat) and grill for , turning every 2 minutes, until the kernels are deep yellow with a few light char marks. Cooking the corn plain first stops the miso and honey from burning.
Add in this stepCorn on the cob, husked 2
charcoal (medium heat)Spread the miso butter all over the corn with the back of a spoon and grill for another over charcoal (medium heat), turning constantly. Miso and honey scorch fast, so take the corn off as soon as it is glossy with dark brown spots.
charcoal (medium heat)Squeeze the lime juice into the mayonnaise, stir, and spoon it into a zip bag. Snip a tiny corner and pipe it over the corn in a zigzag.
Add in this stepMayonnaise (Japanese style if possible) 2 tbspLime ½
Scatter over the shichimi, aonori, katsuobushi and scallion. Eat straight away, while the heat still makes the bonito flakes dance.
Add in this stepShichimi togarashi ½ tspAonori (green seaweed flakes) 1 tspKatsuobushi (bonito flakes) 2 gScallion 1
Cook's tip
Red miso is saltier and stronger; use two-thirds of the amount. Mirin works in place of honey. For children who do not like heat, skip the shichimi and use crumbled toasted nori instead.
Cooking it at camp
Make the miso butter at home and carry it in a small sealed tub in the cooler, and the campsite work is minimal. With only a stove, cook the corn in a cast-iron pan over medium heat, turning, then lower the heat and roll it in the miso butter to glaze. Put the coals out completely with water.