とうもろこしの岩石揚げ

Extremely difficult,I managed to get these few in round(er) shape,the rest was all kind of funny looking....tips on these are welcome please!

生のトウモロコシの実をほぐして、こうやってかき揚げにするのは、会席料理屋さんで食べて以来、母がよく作るお料理です。コーンが美味しい、今の季節限定だよね〜♪
実をほぐすのが面倒なんだけどな〜…食べたいなら頑張らなくては。

Thank you!
Always interest at corn tempura,but I found this one in a book,I thought it would be more interesting to make,but I didn't know it was that difficult to make,I started to roll the ball in the hand and it kept sticking to the hand...these few look more like ball shape..now I really respect kaiseki and tempura chef,also your mother!I never imagine something looks so simple but actually fm difficult to make....I need to be train at kaiseki restaurants,if they take me...
Anyway mine was still edible,I love corn in summer,I am lucky to have some really sweet one here too!

No,I'm the one who should ask you to how to make🙏I know how difficult to make corn tempura.
Besides,like this beautiful round shape is hopeless get success to me😱👏✨I never mind whatever shape at mine,prefer to make rough shape😅😁so I can imagine your effort a lot...if I could give you one tips for かき揚げ,you'd better use wax paper.(put batter on paper then insert it to oil.then take away paper slowly when half fried) this tips keeps the shape.
you are really good at cooking. So please don't go away...don't go to kaiseki restaurant for practice..😢🙏😁

Thank you for putting the trust in me,I am still ignorant about washoku cooking,especially after this...the instruction was to mix the corn with egg yolk and little flour,then roll the ball with one hand,wet with water,so far so good.It was ok for first two seconds,then the corn started to stick to the hand before it got rounded.And some corn started to separate once hit the oil,most managed to stay together,I guess the temperature was ok...May be I should aim high,then I get rough shape and people would still think ok... I like your method using wax paper,it will totally work,thank you,I will make kakiage like this next mission!
Don't worry,I won't go away,no one will take me...

Good evening Tomo San!
It's summer,not busy time for me,and I can't stand the heat,that's why I stay at home a lot,and what's else better than making some food,so please expect to see more posts from me,and I have many summer dish ideas to share!
I am very passionate about Japanese food,apart from just eating it,I am trying my best to learn it's culture,and I love to try making the lesser known dishes.But I overestimated myself with this one,it's so much harder to make this in round shape than a normal corn tempura.Actually I rarely make tempura at home too,I think it's the most difficult genre of Japanese cuisine to master,I think I better leave it for the chefs.
It's a little hot standing next to the stove,but I don't mind that much,as long as the food is good!
You spotted the donpuri,seems like you are the only one!It's just grilled chicken wings with salt,served with daikon oroshi,it's simple thing like this makes me satisfied most.
Thank you for taking an interest at what I do,I appreciate it so much,your questions are always welcome,I never get tired at talking about food!

I see,it's sticky batter than tempura,It's too difficult for me to do well..You did a great job! Perhaps yours surpassed than recipe,two colors corn are gorgeous. that must be your idea😊 You have a high ideal. if I were you,I show it proudly😌👌✨ you are already my mentor😊thanks!