Japanese Corn Rice
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.
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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