Corn Rice とうもろこし ご飯

Corn Rice

I just returned from three fabulous weeks at our Tokyo home in Azabujuban and it was so hard returning to the United States even though I love our Seattle home just as much. Whenever anyone asks me which city I like better I really can’t choose one. I love both places so much I guess that’s why we have to live in two cities. I am happy to be out of the Tokyo humidity though. Seattle wins the best Summer weather in the world category hands down. Nothing beats Summer in Seattle.

I was able to enjoy so many Summertime treats in Tokyo since I rarely go back this time of year (it’s that humidity thing). One of my favorite Japanese delicacies to enjoy during the warm Summer months is Japanese corn. Corn was at it’s peak sweetness while I was there so of course I had to eat as much of it as possible and one of my favorite Japanese corn dishes is Corn Rice. I had many different variations of this dish over the years and I want to share my favorite way of preparing it with you. Beautiful fresh sweet corn cut right off the cob, Japanese rice and a few other ingredients thrown into your rice cooker that’s all there is to it. A super light and perfect summertime meal that is so simple to make I hope you love it as much as we do. We love to enjoy Corn Rice as a main dish with Japanese pickles and a salad on the side, as a side dish to any type of meat, fish or tofu or with curry on top! It really goes with everything.

Ingredients: serves 4

2 cups (using the rice cooker measuring cup) short grain Japanese White Rice
Corn cut from two fresh ears of corn on the cob
3 x 3 inch square of Kombu (dried kelp) available at most Asian Grocers or online at amazon.com
1/2 teaspoon Soy Sauce
2 Tablespoons Sake
1/2 teaspoon Sea Salt

For serving:

2 Tablespoons unsalted butter
2 Tablespoons Soy Sauce to taste (or more depending on your taste)

Wash and rinse the rice a few times until water is almost clear. After rinsing the last time fill the pot with water, just covering the rice, and soak the rice for 45 minutes. After rice is finished soaking drain well in a colander and return rice to the pot. Fill the pot with water to the 2 cup line in your rice cooker pot. Add the soy sauce, sake and sea salt and mix slightly. Add the dried Kombu and the fresh corn on top (no need to mix). Cook on the Takikomi Rice setting if you have that on your rice cooker or just the regular rice setting.

After rice is finished cooking open the lid and remove the piece of Kombu and mix rice well. Add the butter and soy sauce and mix again until everything is combined and butter is melted. Serve with extra soy sauce on the side.

4.0 from 1 reviews
Corn Rice とうもろこし ご飯
Serves: 4
 
Ingredients
  • 2 cups (using the rice cooker measuring cup) short grain Japanese White Rice
  • Corn cut from two fresh ears of corn on the cob
  • 3 x 3 inch square of Kombu (dried kelp) available at most Asian Grocers or online at amazon.com
  • ½ teaspoon Soy Sauce
  • 2 Tablespoons Sake
  • ½ teaspoon Sea Salt
  • For serving:
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons Soy Sauce to taste (or more depending on your taste)
Instructions
  1. Wash and rinse the rice a few times until water is almost clear. After rinsing the last time fill the pot with water, just covering the rice, and soak the rice for 45 minutes. After rice is finished soaking drain well in a colander and return rice to the pot. Fill the pot with water to the 2 cup line in your rice cooker pot. Add the soy sauce, sake and sea salt and mix slightly. Add the dried Kombu and the fresh corn on top (no need to mix). Cook on the Takikomi Rice setting if you have that on your rice cooker or just the regular rice setting.
  2. After rice is finished cooking open the lid and remove the piece of Kombu and mix rice well. Add the butter and soy sauce and mix again until everything is combined and butter is melted. Serve with extra soy sauce on the side.

 

Comments

  1. Tracy Schneider says:

    Shirley, your recipes are always so inspiring!

  2. I love corn.Great tips.Gonna try this.

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