Grilled Corn Rice (with Kombu Furikake)
ID: 41a0bfea...
This is an exquisite mixed rice dish that uses a whole ear of fresh, seasonal corn, finished with a savory, caramelized soy sauce butter flavor. By cooking the corn cob and kombu along with the rice, the natural sweetness and umami are infused deep into every grain. We also include an easy recipe for making a delicious furikake using the leftover kombu from the dashi stock, ensuring nothing goes to waste.
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🍳 Cooking Flow
Rinse the rice, soak for 30–60 minutes, and drain. → Shave the corn kernels off the cob and stir-fry in a pan with butter, mirin, and soy sauce until fragrant, then let cool. → Place the rice, sake, salt, and water (slightly less than the 2-cup mark) into the rice cooker; top with the corn cob and kombu and start cooking. → Once cooked, remove the cob and kombu, then mix in the stir-fried corn and 5g of butter to finish. → Finely chop the used kombu, stir-fry with seasonings to evaporate moisture, and mix with bonito flakes and sesame seeds to make furikake.
Cooking Steps
Brief Cooking Order
Rinse the rice, soak for 30–60 minutes, and drain. → Shave the corn kernels off the cob and stir-fry in a pan with butter, mirin, and soy sauce until fragrant, then let cool. → Place the rice, sake, salt, and water (slightly less than the 2-cup mark) into the rice cooker; top with the corn cob and kombu and start cooking. → Once cooked, remove the cob and kombu, then mix in the stir-fried corn and 5g of butter to finish. → Finely chop the used kombu, stir-fry with seasonings to evaporate moisture, and mix with bonito flakes and sesame seeds to make furikake.
Introduction
This is an exquisite mixed rice dish that uses a whole ear of fresh, seasonal corn, finished with a savory, caramelized soy sauce butter flavor. By cooking the corn cob and kombu along with the rice, the natural sweetness and umami are infused deep into every grain. We also include an easy recipe for making a delicious furikake using the leftover kombu from the dashi stock, ensuring nothing goes to waste.
Step 1
【Rice Prep】Rinse 2 cups of rice as usual, soak in water for 30–60 minutes, then drain thoroughly.
Step 2
【Corn Prep】Peel the husk off the corn and snap the cob in half. Place the flat cut-end on a cutting board, shave off the kernels with a knife, and loosen them by hand. Save the remaining cob for the rice cooker.
Step 3
【Stir-frying Corn】Heat 5g of salted butter in a frying pan over medium heat; once melted, add the corn kernels and stir-fry for about 1 minute.
Step 4
【Seasoning】Add 1 tsp of mirin and stir-fry for another 30 seconds while the alcohol evaporates. Push the corn to the side of the pan, pour 1 tsp of soy sauce into the empty space, let it bubble to bring out the smoky aroma, then quickly toss everything together. Transfer to a tray to cool.
Step 5
【Kombu Prep】Gently wipe the surface of the kombu with a damp, tightly wrung paper towel to remove any dust.
Ingredients List
Important Notes
🌽 Unlike canned corn, fresh corn offers a rich sweetness and a fantastic crisp texture, so please use fresh corn whenever possible.
💡 Cooking the corn cob along with the rice releases a very strong sweetness and umami. Be sure to cook it together rather than discarding it.
⚠️ When cooking the rice, because seasoning (sake) is added, adjust the water level slightly below the 2-cup mark so the rice cooks up fluffy instead of sticky.
🔥 When adding soy sauce to the stir-frying corn, push the kernels to the side and add the sauce directly to the pan surface to caramelize it; this creates the authentic savory aroma of grilled corn.
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