Corn Kakiage with Sriracha Mayo

Take your shiso (or mint) and roll it up. Once rolled, slice down it into thin strips. Also slice your chives. Add to a bowl with your sweet corn and mix together

Add your cake flour and sparkling water to a mixing bowl and whisk together. Add to the sweetcorn and herbs until coated and mix together

Heat up your oil in a pan, and dip the end of the wooden spoon in to check its hot enough, the end of the spoon should bubble. Then, add you sweetcorn mixture in in fritter slice amounts, fry for a couple minutes on each side until golden and crispy. Lay on a paper towel to drain excess oil

To make your sriracha mayo, add an egg yolk to a mixing bowl. Add your dijon mustard and whisk together. Dribble in a bit of oil while whisking continuously, when it begins to thicken a little add salt, sugar and dashi powder. Drizzle in a bit more oil and continue to whisk together until thickening. Then add rice vinegar, lemon juice, and whisk until thick. Add 1 tbsp sriracha and you’re good to go!