Remove the husks and silk from the corn, and cut into thirds. Chop the cob sections into half lengthwise. (Beware: This task can be tricky as the cobs are tough.)
Remove the kernels with a knife and divide evenly into two bowls: one for the steamed egg custard and one for the ankake sauce.
Wrap and heat the portion for the sauce in a microwave for 1 minute at 500 W.
Combine the whisked egg, dashi stock, and soy sauce. Use a fine mesh strainer to strain them.
Divide half of the remaining corn kernels into heat-resistant cups, pour in the egg mixture, then add the rest of the corn on top (Carefully scoop out any bubbles.)
Place the cups in a steamer for 8 to 10 minutes (over medium heat.) Remove from the heat and steam for about 10 minutes.
While steaming, prepare the sauce. Put the microwave-heated corn and the seasonings in a saucepan, bring to a boil, then add the katakuriko dissolved in water to thicken the sauce.
Pour the ankake sauce over the chawan-mushi custard and serve. (This can also be served chilled.)
Story Behind this Recipe
I received some fresh corn from my mother-in-law.
In Step 2, you can easily remove the corn kernels with your hands. In Step 3, save as much as you like for the ankake (sweet thick sauce). You can use canned whole corn kernels, but it's best when the corn is fresh off the cob!