Steps

1. Thoroughly remove the silk and husk from 1 cob of corn.
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2. Cut off the top and bottom ends of the corn cob.
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3. Cut the corn into 3-4 cm sections, then slice into 4 equal pieces along the natural divisions between kernels.
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4. Stand the 4 sections of corn upright and slice them into further 4 pieces along the kernel divisions. [This is the key!] Insert the tip of your knife and cut with pressure from the tip towards the back of the blade.
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5. Place the cut corn pieces into a cooking bag.
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6. Add 1.5 tbsp of potato starch to the corn in the bag and toss to coat evenly.
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7. Heat vegetable oil in a frying pan over medium heat.
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8. Arrange the corn kernels facing down in the heated pan. Grill any fallen kernels as well.
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9. Cover and steam-fry for 2.5 minutes.
   🕒 02:03
10. Once browned and the potato starch has set, flip the corn over.
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11. Flip and cover again, then steam-fry for another 1.5 minutes.
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12. Remove corn pieces as they finish cooking and drain excess oil on paper towels.
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13. Flip the remaining corn pieces so another side is facing down. Add more oil if needed.
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14. Flip and cover again, then steam-fry for another 1.5 minutes.
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15. Once all sides are browned, remove from the pan and drain excess oil on paper towels.
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16. Transfer the drained corn to a bowl.
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17. Add 1 tsp of aonori (dried green seaweed) and salt to taste to the bowl, and toss to coat everything evenly.
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18. Once the salt and aonori are evenly distributed, plate and serve.
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