Japanese🍚 Starches

Japanese Corn Rice

Name: Japanese Corn Rice
Cuisine: Japanese
Ingredients: 2 large ears Fresh corn; 3 rice cooker cups Japanese short-grain rice; 1 tsp Kosher/sea salt; 2 tbsp Sake; 2 tbsp Soy sauce; 540 ml Water; ⅛ tsp Freshly ground black pepper; 2 tbsp Unsalted butter; ~1 tbsp Soy sauce

Adapted from a video by Just One Cookbook

How To Make Japanese Corn Rice (Recipe) バター醤油とうもろこしご飯レシピ (作り方)

Watch on YouTube

Ingredients

Fresh corn2 large ears
Japanese short-grain rice3 rice cooker cups
Kosher/sea saltFor cooking rice; use half if using table salt1 tsp
Sake2 tbsp
Soy sauce2 tbsp
WaterAdd water to condiments for total liquid of 600 ml540 ml
Freshly ground black pepper⅛ tsp
Unsalted butterUse more if desired; use vegan butter for vegan option2 tbsp
Soy sauceFor drizzling (optional)~1 tbspest.

Steps

1
Shuck the fresh corn and remove the kernels, setting them aside.
2
Rinse the rice with water and drain it well.
3
Add the rinsed rice to a rice cooker or pot.
4
Pour in the sake, soy sauce, and water to create a total liquid of 600 ml, then add salt.
5
Add the corn kernels to the rice and gently stir to combine.
6
Cook the rice according to your rice cooker's instructions or standard cooking method until all liquid is absorbed.
7
Once the rice is cooked, add the butter to the hot rice and stir well to melt and distribute evenly.
8
Season with freshly ground black pepper and optional drizzles of soy sauce to taste.
9
Serve immediately while hot and enjoy this fragrant summer corn rice with its rich butter and soy sauce flavors.

Japanese Corn Rice

Ingredients

Steps

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