You can easily calibrate the heat level by adjusting the type of pepper you use. I like the peppery quality of Calabrian chili peppers, which also add a moderate amount of heat that still allows me to taste the awesomeness of the corn.

I’ve always seen this done with dried shrimp flakes, but I think the bonito (fish) flakes worked perfectly. The sesame oil is also my spin on the recipe…I love sesame oil, but it can be substituted with a neutral oil if you like.