Grilled sweet and savory butter-soy seasoned Yaki Tomorokoshi is synonymous with summer in Japan. Its savory aroma of corn and sweet-salty flavor holds an irresistible charm.
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What is Yaki Tomorokoshi?
Yaki Tomorokoshi is a Japanese dish of grilled corn seasoned with a sweet and savory flavor. Yaki means to grill, and Tomorokoshi refers to corn. The savory seasoning, made with soy sauce and mirin, pairs well with the natural sweetness of the corn.
It's a popular summer food in Japan, enjoyed not only as a side dish or snack but also at festival stalls and barbecues.
Cooking method
To make Yaki Tomorokoshi delicious, I recommend steaming the corn before cooking. Steaming brings out the natural sweetness of the corn. In Japan, microwaving is often used as an easy method to steam corn, but of course, you can also use a steamer depending on your preference.
Additionally, this recipe suggests using a frying pan to grill the corn, but you can also use a grill or an oven. Please use the cooking method that suits your available resources.
Nutrition of corn
Corn is a grain rich in carbohydrates, which are quickly digested and absorbed, making it effective for recovering from fatigue and replenishing energy.
Moreover, it also contains nutrients such as proteins, vitamins B1, B2, E, potassium, zinc, iron, and linoleic acid, making it an excellent choice for both health and beauty. Additionally, its abundance in dietary fiber makes it beneficial for promoting digestive health.
Ingredients
- 2 ears of corn
- 0.35 oz. (10g) salted butter
- 1 tsp sugar (A)
- 1 Tbsp mirin (A)
- 1 Tbsp soy sauce (A)
Step-by-step instructions
🕒 Total 15 mins
Step 1
Wrap each ear of corn, along with its husk, in plastic wrap and microwave each one at 1000W for 2 minutes and 30 seconds. After heating, remove the plastic wrap and discard the husk and silk.
Step 2
Mix A (sugar, mirin, soy sauce) in a small bowl.
Step 3
Heat butter in a pan. Once the butter has melted, add the corn on the cobs and cook them on all sides until they are browned.
Step 4
Add the seasoning mixture from the bowl to the corn, and quickly coat the corn with the liquid until it is almost reduced.
To Store
You can store it in the refrigerator for up to 3 days.
Tips on how to make
- Microwave the ear of corn while still in its husk. This will enhance the flavor of the corn.
- Each ear of corn should be microwaved individually. If you put two ears in at the same time, they will heat unevenly.
Recipe Card
Yaki Tomorokoshi (Japanese Grilled Corn on the Cob)
Ingredients
- 2 ears of corn
- 0.35 oz. (10g) salted butter
- 1 tsp sugar (A)
- 1 Tbsp mirin (A)
- 1 Tbsp soy sauce (A)
Instructions
- Wrap each ear of corn, along with its husk, in plastic wrap and microwave each one at 1000W for 2 minutes and 30 seconds. After heating, remove the plastic wrap and discard the husk and silk.
- Mix A (sugar, mirin, soy sauce) in a small bowl.
- Heat butter in a pan. Once the butter has melted, add the corn on the cobs and cook them on all sides until they are browned.
- Add the seasoning mixture from the bowl to the corn, and quickly coat the corn with the liquid until it is almost reduced.
Notes
- You can store it in the refrigerator for up to 3 days.
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