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, butter, and traditional Japanese seasonings gives it irresistible charm.
Wrap each ear of corn, along with its husk, in plastic wrap, and microwave each one on high power (1000W) for 2 minutes and 30 seconds. After heating, remove the plastic wrap and discard the husk and silk.
Mix 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 over medium heat until browned.
Add the seasoned liquid from the bowl to the corn, turning the corn to coat, and continue cooking until most of the liquid has reduced.
Notes
You can store it in the refrigerator for up to 3 days.
Nutrition
Calories: 212kcal
Author: Ryo Hikita (Umami Pot)
Cuisine: Japanese
Category: Quick, Side Dishes
Keyword: corn
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