Yaki Tomorokoshi (Japanese Grilled Corn on the Cob)
Yaki Tomorokoshi, seasoned with sweet and savory butter-soy, is a popular dish in Japan during the hot summer months. The delightful combination of corn and Japanese seasonings gives it an irresistible charm.
Ingredients
- 2 ears of corn
- 0.35 oz. (10g) salted butter
Seasonings:
- 1 Tbsp mirin
- 1 tsp sugar
- 1 Tbsp soy sauce
Instructions
- Wrap each ear of corn, along with its husk, in plastic wrap, and microwave each one at 1000W for 2 minutes and 30 seconds. After heating, remove the plastic wrap and discard the husk and silk.
- Mix the seasonings (mirin, sugar, and soy sauce) in a bowl.
- Heat butter in a pan. Once the butter has melted, add the corn and cook it on all sides until browned.
- Add the seasoned liquid from the bowl to the corn, then roll the corn, coating it with the liquid until the liquid is almost reduced.
Notes
- You can store it in the refrigerator for up to 3 days.
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