Japanese Corn Rice

Japanese Corn Rice is a delightful dish in which the sweetness of corn beautifully blends with the rice. The vibrant yellow color of the corn adds an elegant touch to the dish and stimulates the appetite.

Jump to:

• What is Japanese Corn Rice?
• Cooking tools
• About Japanese seasonal cooked rice dishes
• Ingredients
• Step-by-step instructions
• Tips on how to make
• Recipe Card

What is Japanese Corn Rice?

Japanese Corn Rice is a dish made by cooking rice together with corn, sake, and salt. The sake and salt enhance the flavor of the corn, resulting in a rich and flavorful rice dish.

In Japan, there is a culinary tradition of incorporating seasonal ingredients into rice dishes, and corn rice is a popular choice for the summer. It's easy to prepare, so I encourage you to give it a try.

Cooking tools

The tool required to make Japanese corn rice is the same as the one needed to cook regular Japanese white rice: a pot or a rice cooker. In Japan, while most households have a rice cooker, outside of Japan, few households own one. Therefore, I will share a recipe using a pot here.

Please refer to this page for information on "How to cook Japanese Rice using a pot."

About Japanese seasonal cooked rice dishes

In Japan, there are many types of cooked rice made with fresh seasonal ingredients. One of the representative rice dishes during the summer in Japan is Corn Rice, but there are also other dishes such as Bean Rice, Ginger Rice, Chestnut Rice, and Sweet Potato Rice prepared according to the season.

In traditional Japanese kaiseki restaurants, it is common to serve cooked rice made with seasonal ingredients as a staple dish before dessert. If you have the opportunity to try kaiseki cuisine, pay attention to the ingredients used in the rice. You will surely experience the essence of the season.

Ingredients

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Step-by-step instructions

🕒 Total 1 hr

Step 1
Place a sieve over a bowl, add the rice, and rinse it with water (not included in the recipe). Rinse the rice several times, changing the water each time.

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Step 2
Soak the rinsed rice in water (amount indicated in the recipe) in a pot for at least 30 minutes.

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Step 3
Remove the husk, base, and silks from the corn. Then, cut the corn in half crosswise. Stand each half of the corn upright and use a knife to cut off the kernels.

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Step 4
Add salt and sake to the pot, and stir to distribute them evenly. Then, scatter the corn kernels and place the corn cobs on top.

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Step 5
Cover the pot and bring it to a boil. Once it comes to a boil, reduce the heat to low and continue cooking for 11 minutes (10 minutes for 2 servings, 12 minutes for 6 servings).

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Step 6
Turn off the heat and let it steam for 10 minutes with the lid still on.

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Step 7
Open the lid of the pot and remove the corn cobs. Then, mix the rice and the corn kernels together.

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To Store

You can store it in the refrigerator for up to 3 days.

Tips on how to make

• Cook the rice with corn cobs. This will allow the flavor of the corn to infuse into the rice.
• If fresh corn is available, use it. Although canned corn can be used to make Japanese corn rice, the flavor is superior when fresh corn is used.

Recipe Card