Try a new way of serving sweetcorn - skewer slices of cob for a lolly effect, then serve with a Japanese sweet, sticky dipping sauce
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Mix 1 tbsp cornflour with 1 tbsp sake to a paste. Put 2 more tbsp sake, 125ml light soy sauce, 4 tbsp mirin and 2 tsp golden caster sugar in a small saucepan, whisk in the cornflour and heat until the sugar has melted and sauce thickened, then cool before serving.