The marriage between butter and corn is universally recognized. Hokkaido, Japan is famous for its butter corn ramen. You will find a mound of corn, slices of pork belly and a knob of butter melting away in a steamy bowl of ramen. Asians love corn and we put it on pizza, in ice cream, cake, etc. Since I have leftover rice and corn is in season why not make butter corn fried rice. I am adding mentaiko, marinated pollack roe, to give the rice a kick. Mentaiko tastes a bit like salted anchovies but with more depth and has a very slight bitter aftertaste. Karasumi is dried pressed fish roe and bottarga is its Italian equivalent. Shiso compliments mentaiko with its bright citrusy notes. And who can forget the eggs!
- 3 cups day old cooked white rice
- 1 cup corn kernels, fresh or frozen
- 1 cup peeled shrimp, chopped into big pieces
- 2 eggs
- 4 Tbsp mentaiko
- 5 shiso leaves, sliced into long thin strips, “chiffonard”
- 1 clove garlic, thinly sliced
- 2 Tbsp finely diced shallots
- 2 Tbsp butter
- 1 tsp salt
- 1/2 black pepper
- Beat eggs in small bowl and season with a pinch of salt and pepper.
- Heat wok over high heat and add 2 Tbsp of oil. When hot, add egg and create an omelette. When cooked, set aside and tear into pieces.
- Return wok to heat and add 2 Tbsp butter.
- When butter foams, add diced shallots, shrimp and stir-fry until shrimp is almost cooked. 1 min.
- Add garlic, corn and stir-fry. 1 min.
- Add rice, breaking up clumps with spatula.
- Season with 1 tsp salt and 1/2 tsp pepper and continue to stir-fry rice for 2-3 mins, thoroughly coating the rice with the ingredients/butter.
- Add shredded cooked omelette.
- Add mentaiko and mix thoroughly. Mentaiko will cook immediately and turn pale pink.
- Stir in shiso leaves.
- Transfer to a bowl and top off with a dollop of raw mentaiko.
- Serve immediately.
It is important to use day old rice because rice fresh out of the cooker is very moist and sticky. The resulting fried rice will be very wet and clumpy. If there is no day old rice, spread rice out on a sheet and place in freezer to dry.