Japanese Corn Rice is a delightful dish in which the natural 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.
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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 is 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 rice: a pot or a rice cooker. In Japan, while most households have a rice cooker, it is less common outside of Japan, so I’m sharing the recipe using a pot here.
To learn more about "How to cook Japanese Rice using a pot," please refer to the linked page.
Seasonal Japanese 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 "Mame Gohan" (Green Pea Rice), "Ginger Rice," "Chestnut Rice," and "Satsumaimo Gohan" (Japanese sweet potato rice), all 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
- 10.6 oz. (300g) or 1 ½cups (360ml) Japanese short-grain rice
- 1 ⅗ cups (385ml) water
- 1 corn on the cob
- 1 Tbsp sake
- 1 ⅓ tsp salt
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). Repeat this process several times, changing the water each time.
Step 2
Soak the rinsed rice in water (as specified in the recipe) in a pot for at least 30 minutes.
Step 3
Remove the husk, base, and silks from the corn. Next, cut the corn in half crosswise. Then, stand each half of the corn upright and cut off the kernels using a knife.
Step 4
Add sake and salt to the pot, stirring to distribute them evenly. Scatter the kernels and place the corn cobs on top.
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).
Step 6
Turn off the heat and let it steam for 10 minutes with the lid still on.
Step 7
Open the lid and remove the corn cobs, and then mix the rice and kernels together.
To Store
You can store it in the refrigerator for up to 3 days.
Tips on how to make
- Cook the rice with a corn cob. This will allow the flavor of the corn to infuse into the rice.
Recipe Card
Japanese Corn Rice
Ingredients
- 10.6 oz. (300g) or 1 ½cups (360ml) Japanese short-grain rice
- 1 ⅗ cups (385ml) water
- 1 corn on the cob
- 1 Tbsp sake
- 1 ⅓ tsp salt
Instructions
- Place a sieve over a bowl, add the rice, and rinse it with water (not included in the recipe). Repeat this process several times, changing the water each time.
- Soak the rinsed rice in water (as specified in the recipe) in a pot for at least 30 minutes.
- Remove the husk, base, and silks from the corn. Next, cut the corn in half crosswise. Then, stand each half of the corn upright and cut off the kernels using a knife.
- Add sake and salt to the pot, stirring to distribute them evenly. Scatter the kernels and place the corn cobs on top.
- 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).
- Turn off the heat and let it steam for 10 minutes with the lid still on.
- Open the lid and remove the corn cobs, and then mix the rice and kernels together.
Notes
- You can store it in the refrigerator for up to 3 days.
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