Umami Pot

  • Recipes
  • By Ingredient
  • Get Started
  • About
menu icon
go to homepage
  • Recipes
  • By Ingredient
  • Get Started
  • About
search icon
Homepage link
  • Recipes
  • By Ingredient
  • Get Started
  • About
×
Home » Recipes » Side Dishes (Appetizer)

Yaki Tomorokoshi (Japanese Grilled Corn on the Cob)

Published: Jun 27, 2022 | Modified: May 3, 2025 By Ryo Hikita | Leave a Comment

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.

↓ Step-by-Step Recipe  

yaki tomorokoshi
Jump to:
  • What is Yaki Tomorokoshi?
  • Nutritional benefits
  • To enhance the flavor
  • 📋Step-by-step recipe
  • Tips on how to make
  • Recipe card

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.

yaki tomorokoshi

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.

yaki tomorokoshi

📋Step-by-step recipe

Print Recipe
Recipe Card

Ingredients

Servings: 2

US Customary - Metric
  • 2 ears of corn
  • 0.35 oz salted butter

Seasonings:

  • 1 Tbsp mirin
  • 1 tsp sugar
  • 1 Tbsp soy sauce
Prevent your screen from going dark

Instructions

🕒 Total: 15 mins mins
yaki tomorokoshi_instruction-1

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.


yaki tomorokoshi_instruction-2

Step 2
Mix seasonings (mirin, sugar, and soy sauce) in a bowl.


yaki tomorokoshi_instruction-3

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.


yaki tomorokoshi_instruction-4

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

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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time: 5 minutes mins
Cook Time: 10 minutes mins
Total Time: 15 minutes mins
Servings: 2

Ingredients
 
 

  • 2 ears of corn
  • 0.35 oz salted butter

Seasonings:

  • 1 Tbsp mirin
  • 1 tsp sugar
  • 1 Tbsp soy sauce
Prevent your screen from going dark

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
Enjoyed this recipe?I’d really appreciate it if you shared it with your friends.

More Side Dishes (Appetizer)

  • Edamame with Garlic and Soy Sauce
    Edamame with Garlic and Soy Sauce
  • Japanese-Style Salted Edamame
    Japanese-Style Salted Edamame
  • Yamitsuki Tofu (addictive tofu)
    Yamitsuki Tofu (Addictive Tofu)
  • Shio Tofu (Salt-Cured Tofu)
    Shio Tofu (Salt-Cured Tofu)
5 from 1 vote (1 rating without comment)

Leave a Rating and a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Ryo-Hikita_UmamiPot

Welcome to Umami Pot!

I'm Ryo, a Japanese culinary expert living in Osaka, Japan. Here, I would like to share with you how to make Japanese dishes actually enjoyed in Japan, from traditional to modern, as clearly, concisely, and deliciously as possible.

More about me »

Latest Recipes

  • Okayu (Japanese Rice Porridge)
    Okayu (Japanese Rice Porridge)
  • Tentsuyu (Tempura Dipping Sauce)
    Tentsuyu (Tempura Dipping Sauce)
  • Matcha Salt
    Matcha Salt
  • Zaru Udon (Cold Udon Noodles with Dipping Sauce)
    Zaru Udon (Cold Udon Noodles with Dipping Sauce)

Footer

  • Main Dishes
  • Side Dishes
  • Soups
  • Japanese Pickles
  • Desserts
  • Rice Toppings
  • Sauces and Condiments
  • By Ingredient
  • About
  • Contact

Copyright © 2022 - 2025 Umami Pot - Privacy Policy

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.