Potatoes and Corn With Miso Butter

Potatoes and Corn With Miso Butter

Enjoy the contrasting textures of corn and potato.
A delicious accompaniment to beer!
Great in bentos too.


3 small
Corn on the cob
1/2 (about 80 g of kernels)
1/2 tablespoon
1 tablespoon
10 g
Soy sauce
a small amount
Black pepper
Optional, to taste


1. 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.
2. Take the kernels off the cob with your hands (you can just use canned corn if you like). Mix the miso with the sake.
3. 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).
4. 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.
5. 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.