How to Make Japanese Corn Soup | Corn Potage Recipes | ASMR Cooking
30.2 هزار بار بازدید -
3 سال پیش
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★ Japanese Creamy Corn Soup
★ Japanese Creamy Corn Soup ★
Hello everyone, welcome to my Asian food cooking channel “terry-san kitchen.” You know those corn and mushroom soups they serve for breakfast in a hotel? It’s always so creamy and naturally sweet. It doesn’t taste at all like an instant noodle soup. I think most corn soup recipes use chicken stock or those MSG flavor cube, which isn’t bad. It tastes good but you can’t really taste the corn. For this recipe, I’ll show you how to make rich and delicious corn soup without using chicken or vegetable stocks!
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🖐 Introduction 🖐
Hello, I’m Terry. I upload cooking videos weekly—mainly Asian food (Japanese | Korean | Chinese | Thai) but you’ll probably see me branching out to other things once in a while. I’m not a professional chef but I love cooking and always look to improve my culinary skills by making videos here on YouTube. I make both Talking and ASMR videos! Nice to meet you and see you next week!
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Subscribe to see more delicious recipes from me ^_^
📺 HERE: bit.ly/37M9RCV
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In case you prefer a cooking video with music ⏬
MUSIC Version: • Naturally Sweet and Creamy Japanese C...
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⏳ Time-stamps ⏳
Intro: 00:00
How to cook fresh corn: 00:13
How to make corn soup: 01:40
Straining corn soup: 03:52
Result: 05:08
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🥬 【INGREDIENTS】🥬
3 corns (400g corn kernels)
½ cup Japanese soy sauce
½ cup olive oil
half an onion
30g unsalted butter
3 cups water
½ cup milk
½ cup fresh cream
salt
pepper
paprika
parsley
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🥢 【METHOD】🥢
1) Slice and remove the corn kernels. Make sure you end up with roughly 400g.
2) Break the corn cobs in half and set aside.
3) Lay a sheet of aluminum foil on a baking tray. Pour the corn kernels on top.
4) Wear gloves. Add a table spoon of soy sauce and olive oil onto the tray and mx until the kernels are fully coated.
5) Bake in the oven for 20 minutes under 180ºC
6) While waiting, cut an onion into thin slices. Add 30g of butter in a medium-size pot under low heat and stir-fry the onion until fragrant.
7) Add the corn cobs and baked kernel in the pot. Add three cups of water in the pot—or until all ingredients are submerged in the water once pushed down.
8) Bring the pot to boil. Turn to low heat. Cover with a lid and let simmer for 15~20 minutes—or until the onion is soft enough to be cut in half with a spatula.
9) Open the lid, remove the cobs, and blend the pot with a hand-blender until it’s smooth.
10) Strain the mixture into a large bowl. Clean the pot you use earlier and wipe it dry. Strain the mixture one more time back into the pot.
11) Add milk and cream. Mix until it’s smooth. Simmer under medium heat “uncovered” to evaporate the water. Stir frequently every 30~60 seconds or so.
12) Once it’s the thickness that you like—mine took 10 mins—season with salt, black pepper and paprika. Taste and adjust as needed.
13) Garnish with some parsley and enjoy with some toasted breads!
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I also manage another channel called “terry-san collection” where I upload ASMR unboxing videos showing interesting toys and merchandises from Japan, including kitchen gadgets, cool technology gadgets, music boxes, and everyday goods! Check out the channel below 😊!
Link: / @terrysanphotography
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#asianfood #cornsoup #japanesefood
#cookingasmr #asmrcooking #asmr
3 سال پیش
در تاریخ 1400/09/04 منتشر شده
است.
30,266
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