Warm salad of Sweetcorn & Asparagus , Wakame Shiro miso, Sauteed onions , Toasted sesame seeds & Shichimi Togarashi .
Together in a bowl I mixed some shiro miso, rice wine vinegar and mirin to a paste before making a swipe on the plate. Standing a cob of corn on its end I cut the kernels of corn from off the cob with a sharp knife. I cut the asparagus into small pieces and sliced a small onion finely. With a little butter I sauteed (sweat) the onions off before removing, turning the heat up and cooking the corn and asparagus. I first laid a bed of sauteed onions across the swipe on the plate before placing the corn kernels on top of the onions followed by the asparagus. I seasoned the plate with some toasted sesame seeds and some Japanese seasoning shichimi togarashi.