Place 100g whole shrimp in cold water and add 1 tbsp mirin or cooking wine to remove odor.

Drain the shrimp and remove excess moisture.

Drain 5–6 tbsp sweet corn using a sieve to remove liquid.

Heat a pan and melt 1/2 tbsp butter. Add sweet corn and stir-fry lightly.

Add 1 tbsp sugar and mix well.

Add 2 rounds of mayonnaise and the shrimp. Stir-fry until shrimp turn pink and golden.

Sprinkle 3 handfuls of mozzarella cheese generously over the mixture.

Cover the pan with a lid and cook on low heat until the cheese melts and becomes gooey.