How to Make Japanese Corn Soup | Corn Potage Recipes | ASMR Cooking
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- Опубліковано 26 лип 2024
- ★ 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 UA-cam. 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 Cr...
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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
Love your channel! Why only few people know this!? It deserves more audience.
Your channel is crazy underrated.
I first learned what this is from eating Japanese snack with the flavoring of corn pottage ... It was a reoccurring flavor in many Japanese snacks .. Soo I had to look it up... I followed this recipe , made it and it taste just like the umaibo I used to enjoy ... Great recipe
thank you so much! glad you enjoyed the recipe 😆!
just finished making the soup and it tastes like the one i ate in tokyo! thank you so much for this recipe❤
Looks lovely. Will try this. Perfect winter comfort food.
Thank youu! Surely my favorite choice for a winter breakfast 😆
This recipe looks so delicious....the weather is beginning to change, and what better way to make you smile than make this lovely, simply elegant soup?
Thank you, Terrysan. So happy l found your channel
💖
thank you for the kind comment! Glad you enjoy the video 🙂
Wow!!! Loved it!!!
I'm bringing this to a dinner party tomorrow. I'm going to follow your recipe exactly because this looks so wonderful. Do you think I could make it tonight and refrigerate for tomorrow, or do you recommend I make it on the same day? Cheers! -Scott
Asmr is my favorite 'genre'. ;)
I love the pace of your video.
The soup looks amazing. :)
Thank you! Glad enjoy the recipe. Just started learning how to make soup. Had no idea it takes so much work 😅
@@terrysankitchen (lol)
If you get addicted to cooking (as I am) you might spend several days making one dish. :)
It's very fun.
I look forward to seeing more from you. :)
Yuuuuumyyy
That slurp at the end 💀
!!
For the bits that remain in the strainer, is there anything we can do with it?
I asked myself the same thing when I was making this dish. You can make corn fritter with them. ua-cam.com/video/6IoEothdBcY/v-deo.html
does it need the corn cob? or can frozen corn work too?
Thanks for the comment! Defrosted frozen corns could work too but may taste a bit different because this recipe extracts a lot of flavor from the cobs :)
I don’t really fancy black pepper and paprika is it ok to skip them?
thanks for the comment! absolutely okay to skip! I'm only adding them to add some heat to the overall flavor, but if you just want the pure corn flavor, you can skip them :)
How many portions is this for?
Thanks for the comment! I think I ended up with about 3-4 bowls worth of corn soup from this recipe.
What’s the point of olives oil?
For garnishing and adding richness/aromatic 🙂
CornHub
😂