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yaki tomorokoshi

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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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
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
Author: Ryo Hikita (Umami Pot)
Cuisine: Japanese
Category: Quick, Side Dishes
Keyword: corn
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