I like Japanese recipes. I LOVE easy Japanese recipes. A young engineering intern from Hakone, sent me this recipe as a “thank you” for helping him. His mentor, a most venerable engineer here temporarily in the US from Japan, told him not only would it be polite, but friendly as well and that I eventually would ask him anyway!
Hikaru said it was an amazingly easy dish, very comforting and frugal as well. “We all of us, love corn soup! It can be purchased from dispensers along side of coffee and soft drinks at internet cafes. When I want taste of my home, I make this. You can make in 15 minutes or less. A recipe makes enough for me or, for four normal people.”
1 can of corn (15.25 oz)
1/2 yellow onion (sliced)
1 1/2 cup milk
1 tbsp butter
1 sprig of parsley – chopped
1 scallion
2 cubes of vegetable boullion
Partially melt butter in a saucepan, then saute onion for 5 minutes until soft. Add corn and stir for a minute or so. Add milk and heat on medium-low until hot but not boiling. Crumble vegetable bullion cubes into the soup and stir. Remove from heat and transfer to blender. Blend until smooth. Return to saucepan, heat, then garnish with parsley thinly sliced scallion.
kanzen sakura 