Japanese Grilled Corn On The Cob Yaki Tomorokoshi Food
YAKI TOMOROKOSHI (JAPAN) RECIPE BY TASTY
Here's what you need: corn, canola oil, soy sauce, sugar
Provided by Rie McClenny
Categories Sides
Yield 3 servings
Number Of Ingredients 4
Steps:
- Blanch the corn in a large pot of boiling water for 3 minutes. Remove the corn from the pot.
- Heat the canola oil in a medium pan over medium-high heat. Add the corn and cook, turning occasionally, until nicely browned on all sides.
- In a small bowl, combine the soy sauce and sugar. Pour over the corn in the pan and brush over the corn until well coated. Transfer to a serving plate.
- Enjoy!
Nutrition Facts : Calories 203 calories, Carbohydrate 35 grams, Fat 6 grams, Fiber 3 grams, Protein 6 grams, Sugar 9 grams
JAPANESE GRILLED CORN ON THE COB (YAKI TOMOROKOSHI)
This is a dish that is frequently served at the Summer festivals, or Natsu Matsuri. Ut is usually prepared over a charcoal grill but you can serve it any time using your oven broiler. Shichimi Togarashi (Japanese 7 spice) is a chili pepper spice blend, can be purchase at your favorite Asian grocer, on Amazon or you can make your own . Adapted from the food blog Lovely Lanvin
Provided by momaphet
Categories Corn
Time 28m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler with rack in the center of the oven.
- First prepare the Glaze. Mix all of ingredients for the glaze in a small saucepan and place over medium heat. Simmer and stir until sugar is melted. Remove from the stove and set aside.
- Line a small baking sheet pan with aluminum foil (the glaze gets sticky). Place corn on the lined baking sheet and rub with olive oil and sea salt. Place baking sheet under the broiler for about 8 minutes (every broiler is different so you must keep an eye on it). Check to see if corn is slightly browning on a few kernels and turn to the other side. Continue to watch corn and roll making sure all sides are getting slightly golden brown, total time about 15-20 minutes. After corn turns slightly brown brush the top side of the corn with the glaze. After about two minutes roll corn to the other side and brush with more glaze. Continue to do this about three or four more times as you roll the corn every 1-2 minutes each time making sure the glaze is caramelized and the corn is completely covered in the glaze. Make sure the glaze doesn't burn.
- Remove the corn from the oven, sprinkle with Shichimi Togarashi (if using) and serve warm.
JAPANESE-STYLE CORN ON THE COB
Another habit I brought back with me from Japan. We had a guy pull a cart by our house selling these.
Provided by katheros
Categories Corn
Time 40m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat grill to medium heat.
- Soak corn in room-temperature water for 20-30 minutes.
- Mix soy sauce and sugar.
- Cook over medium heat for 15-20 minutes, brushing all sides with soy sauce. I like mine to have lots of soy sauce, but it's really a matter of taste.
- Serve and enjoy!
Nutrition Facts : Calories 149, Fat 1.6, SaturatedFat 0.2, Sodium 2031, Carbohydrate 31.6, Fiber 3.6, Sugar 4.3, Protein 7.7
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Yaki Tomorokoshi (焼きとうもろこし) - Japanese Corn on the Cob Yaki Tomorokoshi (焼きとうもろこし) - Japanese Corn on the Cob click for recipe… Posted by Unknown at 6:56 PM. Email This BlogThis! Share to Twitter Share to Facebook Share to Pinterest. Labels: corn, Japanese, Tomorokoshi, Yaki, 焼きとうもろこし. No comments: Post a Comment. Newer …
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