20 June, 2023
Tablespoon White Miso Paste
Half Stick of Butter
Corn on the Cob
Shichimi Togarashi (or chilli powder)
If you are using the hibachi bucket it's important to get your coals super hot first. We used binchotan charcoal and natural fire lighters. We get ours going about 45-60 min before cooking on them.
Peel back corn husks and use some of the butter to grease up the corn.
Pop corn onto hibachi so it starts cooking, checking it frequently and turning so it doesn't burn.
Put miso into a bowl and with a spatula mix it for around 1min for it to become soft.
Add butter in with miso and continue to mix until they are mixed together and quite soft.
Next thinly chop your chives.
You're technically meant to refrigerate the butter for at least an hour but for the sake of this recipe we skipped this part.
Using a basting brush, brush over some of the mixture onto the corn while on the hibachi. This will help it cook and get the flavours to spread.
Once the corn is cooked, carefully remove from hibachi and place on a plate.
While corn is still hot, brush a decent amount over the corn.
Sprinkle with the chilli powder.
You can also cook the corn on a normal grill or bbq.