Take the husks and silk off the corn, and cut into 3 sections. Cut the cob into half lengthwise. It's pretty hard so be careful.
Take the kernels off the cob with your hands (you can just use canned corn if you like).
Mix the miso with the sake.
Cut the potatoes in half with the skins on. Put into a heatproof dish, cover with plastic wrap and microwave for 5 minutes (500 W).
Heat the butter in a frying pan and saute the corn kernels. When the corn is cooked through add the potatoes and the combined miso and sake, and saute quickly.
Drizzle in the soy sauce against the sides of the pan, mix in and it's done. Add some black pepper to taste.
Story Behind this Recipe
We received a lot of potatoes and corn as a gift.
You can take the kernels off easily with your hands in Step 2. In Step 4, the potatoes are already cooked, so all you need to do is to mix them! I used barley miso (mugi miso). Adjust the amount of miso depending on the type you use.