Japanese Grilled Corn
A Japanese Taste of Summer - Yaki Tomorokoshi
What is your favorite childhood summer memory? For me, it’s going to local summer festivals in Japan. From fireworks festivals to Obon festivals, summer in Japan is filled with vibrant celebrations everywhere you look. One of my favorite things to do at these festivals is to grab some goodies from the yatai, the food stands that line the streets. Among the various treats, yaki-tomorokoshi, or grilled corn, stands out as a delightful favorite.
Yaki-tomorokoshi is so simple to make. You start by boiling the corn on the cob, then grill it (or pan grill it at home), and finish with a delectable coating of butter and soy sauce. The smell is so appetizing that I remember always burning myself by eating it impatiently while it was still steamy hot. The combination of sweet corn, savory soy sauce, and rich butter is pure bliss.
Today, I’m sharing this beloved recipe with you. It’s perfect for recreating a little bit of Japanese summer at home.
RECIPE
Servings: 3-4
Time: 10 min
Ingredients:
Corn (on the cob)
Butter
Instructions:
Cut the corn in half and boil for 6-7 minutes until tender.
Heat a pan and grill the corn until it gets slightly charred.
Add butter and soy sauce to the pan, and coat the corn with the sauce.
