Sweet Corn Kakiage


  • 1 egg
  • 1 cup seltzer water
  • 1 cup tempura flour
  • 1 tablespoon starch
  • 4 ounces sweet corn kernels
  • Black truffle aioli, recipe follows
  • ½ teaspoon shichimi
  • 1 teaspoon chives, finely chopped
  • Flaky sea salt


Beat egg until frothy and add ¾ to 1 cup cold seltzer. Sift together flour and cornstarch and whisk into egg mixture. Do not over whip; refrigerate until service.

Combine corn kernels and tempura batter. Drop tempura kernels slowly into preheated 375 F fryer. When kernels have created a structure, push back into the deeper area of the fryer and continue frying until crispy and lightly golden brown, about 3 minutes.

Drain and season with salt. Break into evenly shaped discs and arrange on parchment paper. Using a squeeze bottle, finish kakiage with black truffle aioli, shichimi and chives. Makes 2 servings.

To make black truffle aioli, puree 2 cups Japanese mayonnaise, 1 ounce truffle shavings, 2 cloves briefly blanched in milk and 1 tablespoon white truffle oil. Season with salt and freshly ground black pepper.

Executive Chef Cláudio Cardoso; Sushisamba Rio; Miami