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.
Jump to:
What is Yaki Tomorokoshi?
Yaki Tomorokoshi is a dish of grilled corn on the cob seasoned with butter and traditional Japanese seasonings. "Yaki" means grilling, and "Tomorokoshi" refers to corn. The savory seasoning, made with butter, mirin, and soy sauce, pairs well with the inherent flavor of the corn.
It is a staple dish during hot summers in Japan, enjoyed not only as a side dish or snack but also at festival stalls and barbecues. Once you try it, you will surely crave more.
Nutritional benefits
This dish is also great in terms of nutritional benefits. Corn is rich in carbohydrates, which are quickly digested and absorbed, making it effective for recovering from fatigue and replenishing energy.
Furthermore, it contains nutrients such as protein, vitamins B1, B2, and E, as well as potassium, zinc, iron, and linoleic acid, making it an excellent choice for both health and beauty. Additionally, its abundance of dietary fiber makes it beneficial for promoting digestive health.
To enhance the flavor
This dish can be made by simply grilling the corn, but it is recommended to steam it before grilling to enhance its flavor. Steaming brings out the natural sweetness inherent in the corn. In Japan, microwave cooking is commonly used as an easy method to steam, but of course, you can also use a steamer if you prefer.
Additionally, the recipe suggests using a frying pan to cook the corn, but you can also use a grill or an oven. Therefore, feel free to choose the cooking method that best suits your available resources.
📋Step-by-step recipe
Ingredients
- 2 ears of corn
- 0.35 oz salted butter
Seasonings:
- 1 Tbsp mirin
- 1 tsp sugar
- 1 Tbsp soy sauce
Instructions
🕒 Total: 15 mins
Step 1
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.
Step 2
Mix seasonings (mirin, sugar, and soy sauce) in a bowl.
Step 3
Heat butter in a pan. Once the butter has melted, add the corn and cook it on all sides over medium heat until browned.
Step 4
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.
To store
You can store it in the refrigerator for up to 3 days.
Tips on how to make
- Microwave each ear of corn individually while still in its husk. Cooking in its husk enhances the flavor of the corn, and avoiding putting two or more in at once prevents uneven heating.
- After adding the seasoning liquid to the corn, do not heat the pan over high heat. High heat can cause the liquid to burn.
If you try this recipe, I’d love to hear what you think. Please consider leaving a review and star rating in the comments below. If you enjoyed it, I’d really appreciate it if you shared it with your friends.
Recipe card
Yaki Tomorokoshi (Japanese Grilled Corn on the Cob)
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.
Leave a Rating and a Comment