Corn Karaage seasoned with butter and soy sauce is the best side dish or snack. It is easy to make and fills you up nicely.
Have you ever had Butter Soy Sauce Corn Karaage? 5 years ago when I was in Japan, it was so popular with my friends and I used to make it a lot. There are some Izakayas (Japanese pubs) that feature this on their menu.
Corn Karaage is simply fried corn seasoned with butter and soy sauce. It is absolutely delicious and so addicting you can’t stop eating it.
I think some of people may think it is similar to elotes (Grilled Mexican Street Corn), but this corn Karaage is fried and flavored with Japanese ingredients whereas elotes is grilled and uses Mexican ingredients.
How to make Corn Karaage
Butter Soy Sauce Corn Karaage
- 1 ear(s) corn
- 1 Tablespoon potato starch or Katakuriko
- 2 cup neutral-flavored oil (vegetable, rice bran, canola, etc)
- 15 g butter
- 2 Tablespoon soy sauce
- 1/2 Tablespoon sugar
- Peel the corn husks, and wash to remove any dirt.
- In a microwave safe bowl, add the peeled corn and microwave for 4 minutes.
- Cut the corn in half, and then stand the corn and cut into quarters lengthwise.
- Cover with potato starch and dust off the extra potato starch.
- In a deep pan, add oil and bring it to 340°F (171°c).
- Add 4 of the corn at a time, and fry for 4 minutes. Use chopsticks to turn the corn and make sure every surface is fried.
- After 4 minutes in the oil, move to a wire rack to drain excess oil.
- After you fry all the corn, prepare a medium pan.Turn the heat to medium, and add butter, soy sauce, and sugar.
- Add the fried corn into the pan. Stir everything well!
- This is great for a snack or appetizer! Add some Parmesan cheese if you want 🙂