Mix the miso, soy sauce and mirin in a small bowl until smooth.
Heat the oil in a large frying pan over medium-high heat. Add the corn in an even layer and leave it alone for 2-3 minutes so some kernels brown.
Stir, then cook for another 2-3 minutes until the corn is tender and lightly charred in places.
Turn the heat to low, add the butter and the miso mixture and toss for about 1 minute until every kernel is lightly glazed. Don't let it sit in a pool of butter; the glaze should cling.
Spoon into a small bowl and top with the spring onion, nori strips and a pinch of shichimi if you like.

About this dish

Miso butter corn comes from Hokkaido, where sweetcorn, butter and miso are all local favourites and the three end up together on ramen, on the grill and as a side dish at izakaya.

The trick is to let the corn sit in a hot pan long enough for some kernels to brown before the butter goes in. Those toasty bits are what make it taste like more than buttered corn.

Serve it with grilled chicken, karaage or a rice bowl, or spoon it on top of a bowl of miso ramen.