1 cup corn kernals

1 tbsp miso paste

3 tbsp flour

1 tbsp milk

1 tsp brown sugar

1 tsp black sesame seeds, plus more to serve

2 eggs

 

First, bring a small pot of water to a boil.

 

In a blender or food processor, combine corn kernels, miso paste,  flour, milk, brown sugar, and some black sesame seeds. Give it a few pulses, so the ingredients are combined and the corn is slightly chopped up.

 

Put a pan on the stove and add a good knob of butter. By this time, the water should be boiled. Reduce the heat to low. Pour in a few drops of vinegar, and then use a spoon to create a “whirlpool” in the water. Gently crack in both eggs and let them cook for about 90 seconds,  and then remove it with a slotted spoon. Pour a few circles of your corn batter into the buttered pan and cook in batches.

Serve in little stacks, topping with an egg and some more sesame seeds.