Corn and Mushroom Rice Pilaf

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1. 1
   Select fresh corn with dark green husks and brown silk. Remove the husks and rinse clean. Cut the corn kernels off by slicing along the edges of the cob with a knife. Save the cob for later use.
   ▶ ≈0:27
2. 2
   Cut the mushrooms in half, then in half again. Remove the base and separate into small bite-sized pieces by hand. Do not wash the mushrooms to preserve their aroma.
   ▶ ≈1:19
3. 3
   Heat a cast iron pot over medium heat. Add mushrooms to the cold pot and let them slowly release their moisture. Press gently with a spatula to develop a golden-brown crust. Season with salt and white pepper.
   ▶ ≈1:44
4. 4
   Drizzle olive oil and stir to combine. Add the corn kernels and stir well. Allow the corn to develop a light golden color, stirring occasionally.
   ▶ ≈2:14
5. 5
   Pour in the soy sauce and mirin, then stir-fry quickly until the mixture is evenly coated. Cook until the sauce is absorbed and the ingredients develop a light caramel color. Remove from heat.
   ▶ ≈2:53
6. 6
   Drain the rice that has been soaked for 30 minutes and transfer to the pot. Pour in the dashi broth (or water as substitute) and add 10 ml soy sauce for seasoning.
   ▶ ≈3:20
7. 7
   Spread the sautéed corn and mushrooms evenly over the rice. Place the corn cob on top and cover with a lid. Heat over medium heat until the liquid comes to a boil.
   ▶ ≈3:58
8. 8
   Reduce to low heat and cook for 9-10 minutes. Turn off the heat but do not open the lid immediately. Let it steam for 15 minutes to allow the rice to absorb the remaining liquid.
   ▶ ≈4:26
9. 9
   Open the lid and remove the corn cob. Gently fluff the rice with a wooden spoon. If desired, stir in the unsalted butter while the rice is still hot to add a creamy aroma.
   ▶ ≈4:54