INGREDIENTS
3 Ears of organic corn or frozen corn
Two cups of whole wheat flour
1/2 tsp sea salt
Fifteen scallions (white part only)
1/3 cup miso (Mugi)
2-3 Tbsp. water
4 Tbsp. Toasted sesame oil
METHOD
Take off corn husks, then scrape off kernels with a knife, then scrape the blade up the side of corn getting the juice off the cob. Grind the kernels in a Suribachi or blender.
Add flour and 1/2 tsp. sea salt, mix and knead into a stiff dough of earlobe consistency. Roll into one-fourth inch thick, 4" diameter tortillas. Heat frying pan, add sesame oil and fry tortillas over a medium flame until each side is golden brown. Keep warm in a covered dish in the oven.
Cut white scallions 2" long into matchsticks and soak in icy water until scallions are
cold and crispy. Drain off the water.
Heat a pan on low heat, add 4 Tbsp. sesame oil and miso, sauté until a fragrant smell is given off. Add water to soften. Around the edge of a big plate arrange the tortillas and put scallions in the center. Serve miso to each person in small bowls. Each person should put one tortilla on their plate, add scallions and miso, and roll it up.
These are good in the summer or also served with the Pinto Bean Recipe.
Suggested garnishes (choose a few): Chopped fresh cilantro, spicy sauce or Salsa or Pico de Gallo, strips of avocado or Guacamole.