Directions
1. Bring stock to a boil, add corn and cook for 5 minutes.
2. Strain stock over a bowl, reserve liquid, transfer corn to a blender and blend until smooth.
3. Return stock to the pan, press corn through a china cap to remove any solids.
4. Bring to a boil, stir in sake and sugar.
5. Add cornstarch mixture and cook stirring constantly until thickened.
6. Drizzle in the beaten egg white while slowly stirring in circular motion.
7. Remove from heat, add scallions, reserve some for garnish.