Japanese Grilled Corn on the Cob 焼きとうもろこし

Japanese grilled corn on the cob

Summer is almost here and I’ll be taking off and heading to our Tokyo home in a couple of weeks!  I am super excited about this trip since I didn’t go back in the Spring during cherry blossom season like I usually do every year.  I rarely go back in the Summer.  Since we moved to Seattle, who has the best Summer in the world by the way, I can’t handle Tokyo’s heat and humidity.  Yes I’m a wimp.  I told hubby I’ll just hang out in the Department Store Depachika (gourmet food floor), eat shaved ice and nosh on all of the other cool Summer treats Tokyo has to offer.  In an air conditioned room of course.

One Japanese tradition that I miss every year, since I rarely go back during the Summer, are the Summer festivals, or Natsu Matsuri, that pop up all over the city.  You will see women wearing traditional Summer kimono, called Yukata, fun games for the kids, fireworks and of course the food stalls that are a big part of any Summer festival in Japan.  One of my favorite Summer festival street foods are Yaki Tomorokoshi, or Grilled Corn on the Cob.  This sweet Summertime treat is barbecued on an outdoor charcoal grill and drizzled with a sweet soy glaze, so yummy!  I really wanted to create this at home, roasting it indoors under the broiler, so I could enjoy it any time of the year.  

After testing this recipe a few times I have to say I can’t tell the difference between grilling it outdoors.  The sweet soy glaze gives the corn a nice smoky flavor that I love.  I added Shichimi Togarashi, a Japanese Seven Spice, at the end to give the corn a little kick.  You have to keep your eye on the corn while it’s under the broiler and do not walk away or it’ll burn.  

Ingredients:

4 Ears of fresh Corn the Cob
1-2 Tablespoons Olive Oil
1 teaspoon Sea Salt

Glaze for the corn:

3 Tablespoons Soy Sauce
3 Tablespoons Mirin
2 Tablespoons Sugar

Optional:

Shichimi Togarashi, Japanese Seven Spice mix

Instructions:

Preheat broiler with rack in the center of the oven.  

First prepare the Glaze.  Mix all of ingredients for the glaze in a small saucepan and place over medium heat.  Simmer and stir until sugar is melted.  Remove from the stove and set aside.

Line a small baking sheet pan with aluminum foil (the glaze gets sticky).  Place corn on the lined baking sheet and rub with olive oil and sea salt.  Place baking sheet under the broiler for about 8 minutes (every broiler is different so you must keep an eye on it, this was the time it took under my broiler).  Check to see if corn is slightly browning on a few kernels and turn to the other side.  Continue to watch corn and roll making sure all sides are getting slightly golden brown, total time about 15-20 minutes.  After corn turns slightly brown brush the top side of  the corn with the glaze.  After about two minutes roll corn to the other side and brush with more glaze.  Continue to do this about three or four more times as you roll the corn every 1-2 minutes each time making sure the glaze is caramelized and the corn is completely covered in the glaze.  Make sure the glaze doesn’t burn.

Remove the corn from the oven, sprinkle with Shichimi Togarashi and serve warm.

4.0 from 1 reviews
Japanese Grilled Corn on the Cob 焼きとモロコシ
 
Ingredients
  • 4 Ears of fresh Corn the Cob
  • 1-2 Tablespoons Olive Oil
  • 1 teaspoon Sea Salt
  • Glaze for the corn:
  • 3 Tablespoons Soy Sauce
  • 3 Tablespoons Mirin
  • 2 Tablespoons Sugar
  • Optional:
  • Shichimi Togarashi, Japanese Seven Spice mix
Instructions
  1. Preheat broiler with rack in the center of the oven.
  2. First prepare the Glaze. Mix all of ingredients for the glaze in a small saucepan and place over medium heat. Simmer and stir until sugar is melted. Remove from the stove and set aside.
  3. Line a small baking sheet pan with aluminum foil (the glaze gets sticky). Place corn on the lined baking sheet and rub with olive oil and sea salt. Place baking sheet under the broiler for about 8 minutes (every broiler is different so you must keep an eye on it, this was the time it took under my broiler). Check to see if corn is slightly browning on a few kernels and turn to the other side. Continue to watch corn and roll making sure all sides are getting slightly golden brown, total time about 15-20 minutes. After corn turns slightly brown brush the top side of the corn with the glaze. After about two minutes roll corn to the other side and brush with more glaze. Continue to do this about three or four more times as you roll the corn every 1-2 minutes each time making sure the glaze is caramelized and the corn is completely covered in the glaze. Make sure the glaze doesn't burn.
  4. Remove the corn from the oven, sprinkle with Shichimi Togarashi and serve warm.

Comments

  1. Yummy!! My perfect snacks. Thanks for sharing.

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