Grilled Corn Rice

Steps

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1. 1
   Rinse the rice thoroughly and place in the rice cooker pot. Soak in water for 30-60 minutes to allow even absorption, resulting in fluffier rice.
   ▶ ≈1:43
2. 2
   Peel away the corn husks and carefully scrape the kernels from the cob using a knife. Set the cob aside—it will be used for flavoring the rice.
   ▶ ≈2:12
3. 3
   Melt 5g of butter in a skillet over medium heat. Once melted, add the corn kernels and sauté for about 1 minute.
   ▶ ≈3:06
4. 4
   Add mirin and sauté for about 30 seconds to burn off the alcohol. Drizzle soy sauce around the edges of the corn, let it bubble slightly, then mix. Sauté until corn is lightly caramelized, then remove from heat. Let cool slightly, being careful not to burn completely.
   ▶ ≈3:43
5. 5
   Gently wipe the surface of the kelp with a damp paper towel that has been squeezed to remove excess moisture. Be careful not to over-wipe to preserve umami.
   ▶ ≈4:37
6. 6
   Drain the soaked rice. Add sake and salt, then mix well. Pour water up to just below the 2-cup mark on the rice cooker.
   ▶ ≈4:51
7. 7
   Add the corn cob and kelp to the rice and cook using the normal rice cooking cycle until complete.
   ▶ ≈5:19
8. 8
   Open the rice cooker and remove the corn cob. Remove the kelp and set aside for the furikake. Add the cooled sautéed corn and the remaining 5g of butter, mixing well until evenly distributed.
   ▶ ≈5:45
9. 9
   Wipe any slime from the kelp surface with a paper towel and cut into thin strips. Continue chopping finely until you have small, uniform pieces.
   ▶ ≈6:51
10. 10
    Place the chopped kelp in a skillet. Add soy sauce, mirin, and a pinch of sugar. Cook over medium heat, stirring, until all liquid has evaporated.
    ▶ ≈7:19
11. 11
    Add bonito flakes and sesame seeds, mixing well. Remove from heat. The furikake is now complete.
    ▶ ≈7:48