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Sautéed Corn with Miso, Butter and Scallions
For this umami-filled, savory-sweet side dish, plump, tender kernels cut from ears of fresh sweet corn are the first choice, but out of season an equal amount of frozen corn kernels that have been thawed and patted dry will work; they’ll just take a few minutes longer to brown. The optional furikake garnish adds even more layers of savory-sweet flavor (furikake is a Japanese condiment often sprinkled onto rice). Alternatively, add a little heat plus notes of sesame and citrus by sprinkling on some shichimi togarashi, or Japanese seven-spice blend.
tablespoons white miso
01In a small bowl, whisk together the sake and miso until no lumps remain. Set aside. In a 12-inch nonstick skillet over medium, melt the butter. Add the corn and scallion whites, then cook, stirring often, until the corn begins to brown, about 5 minutes.