Corn is one of the most popular summer ingredients in Japan. Fresh corn is often boiled and enjoyed as a simple snack, while grilled corn with a sweet and savory soy sauce glaze is a favorite at summer festivals and food stalls.
This time, we're making a delicious Japanese-style corn rice using the whole ear of fresh corn. The natural sweetness of the corn infuses the rice as it cooks, and a finishing touch of butter and soy sauce makes it irresistibly delicious. Enjoy the taste of summer in every bite!
- 1 fresh ear of corn
- 2 cups uncooked Japanese rice
- 2 cups water
- 1 tablespoon sake
- 1 teaspoon dashi powder
- ½ teaspoon salt
- Butter, for serving
- Soy sauce, for serving
Instructions
1. Prepare the Rice
Rinse the rice well, then soak it in water for about 30 minutes.
2. Prepare the Corn
Remove the husk from the corn and cut the cob in half. Then cut each piece lengthwise and remove the kernels from the cob with your fingers.
3. Cook the Rice
Drain the soaked rice and place it in a clay pot, heavy-bottomed pot, or cast-iron pot. Add 2 cups of water, dashi powder, sake, and salt, then stir gently. Add the corn kernels and the cobs with the kernels removed. Cover with a lid and cook over high heat.
4. Adjust the Heat
Cover the pot with a lid and cook over high heat until the water comes to a boil. (With this pot, it takes about 8 minutes. The time it takes to reach a boil may vary depending on the type of pot, so keep a close eye on it.)
Once the water comes to a boil, reduce the heat to low and cook for another 8 minutes.
Then, turn off the heat and let the rice steam for 10 minutes without opening the lid.
5. Serve
Remove and discard the corn cobs, then gently mix the rice.
Serve in bowls and top with butter and a drizzle of soy sauce. Enjoy!
Cooking the corn cob together with the rice allows its natural sweetness and corn dashi to infuse into the rice, making it even more flavorful.
If you can get your hands on fresh corn, be sure to give this delicious summer recipe a try!