To set this corn salad with 5-in is a little cute, a little lively and completely delicious

There are some ingredients that I found so fascinating that I remember the first time when I tried them – Quash flowers on a pizza in Rome when I was in college in Europe. Pandan (also known as the Screwpine) in Nasi Lemak Woman in New York Chinatown in the 90s; And Shiso, whom I tried for the first time in New York. I was about 15 years old on my first trip to New York when I tried this shiso on a sushi plate (also my first time sushi!), But the feeling of meaning is still pursuing me like a friendly, beautifully aromatic spirit.

The taste of Shiso – with its references to citrus fruits, mint, basil, cinnamon and cloves – was immediately familiar and new. To this day, I can’t resist Shiso when I see it on the farmers’ market or on a menu, which is why I had to order the “Japanese Eotes”, a seasonal Special of Sweet Mais, Kewpie Mayo, Shiso Goddess Dressing and Furikake, AT Besa In New York Pier 57. I was in love and decided in a salad that makes the fresh corn season optimal (although they could make it safe with frozen corn).

The Bessoumicht will be made of it “Corn ribs“Thin, long corn strips that you can absorb and eat like ribs. However, I decided to cut the corn for my setting of the bowl, but I find it easier to cut corn completely out of the piston than to have it cut into the cobs to go to fashionable ribs beforehand Remove the kernels. You can use your preferred method for cutting corn from the COB, but for this salad I would like to put the corn horizontally on the cutting board, which results in some individual grains and some grain lumps – I like the way it looks better, and also some large bites in the salad, which are largely corn. If you prefer a more homogeneous salad, definitely divide these lumps.

To integrate the shiso, I decided on a simple chiffonade of fresh green shiso (Purple would also work well). This was easier than trying to find out the BESSOU dressing formula, and I wanted a more intense, fresh shiso taste in my salad, which my method achieved. Because I love the herb so much, I would be satisfied with more than the spacious amount I call in the recipe. So if you are a shiso stan as I am, give the salad a taste before serving and add additional ones if you want.

Instead of using Mayo in American style, I kept that Kewpie From Bessoou’s Corn Dish, as I wanted, the light sweetness, the thinner consistency and the MSG-aromatizing MSG the Japanese spice. When I take out the BESOUS version book, I have added fresh lime juice to my salad, which plays well from the rich Mayo, just like in Mexicans corn And Outfit. In a further allusion to Esquites, my salad also contains cut fresh spring onions.

The final element in this salad with five ingredients is a threat to furikake. Most of the furicakes nori and sesamcans include the other elements vary greatly. I can’t imagine a version that would not work well. So don’t use the furikake you have on hand. Simply try the salad before serving and adjust the other spices like salt as required – if you have a salty furikake, you may not need any additional salt. The furikake in Bessou includes nutrition yeast that gives your dish a nice cheese dairy. That’s why I recorded a food yeast as an optional ingredient.

As soon as you have cooked your corn and cut from the COB, you only have to stir it with the other ingredients, garnish and serve with additional shiso and furikake. This salad is a great side for grilled chickenPresent porkPresent steakPresent FishAnd tofuAnd I also built it up with the desired baked tofu and/or with cold soba noodles bought in the shop to transform it into a meal. Also play with additional vegetables – from cherry tomatoes, avocado cubes and cucumbers are all beautiful.

I can tell you that this cheeky tasting and this fantastic simple salad flow into my permanent summer rotation – as the Inspo, Bessou!

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