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.
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Servings: 2
Ingredients
- 2 ears of corn
- 0.35 oz 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 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
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