Today’s corn is prepared with a few very special ingredients from faraway lands. After sautéeing in a teaspoon of chilli oil, the corn is seasoned with powdered corn potage mix from Japan (courtesy of my friend Yuki). Think of it as concentrated corn blended with other delightful flavoring agents like whey powder, MSG, and onion extract. Its moreish tang and intense corniness make a perfect seasoning to boost the natural corn flavor of actual corn.
The corn is then garnished with katsuobushi for a sweet and smoky umami note and with Old Bay from the US for its signature piquancy and heady fragrance. The result is intensely flavored, oddly reminiscent of okonomiyaki, and probably best suited as a side dish to poultry or fish (rather than a breakfast, which is how I had it).