Japanese Grilled Corn Yaki Tōmorokoshi Food

JAPANESE GRILLED CORN (YAKI TōMOROKOSHI)

Steps:

• Mix soy sauce, mirin and sugar together in a small bowl, and set it aside.
• Husk and clean corn.
• Grill corn over medium-high heat for 12-14 minutes turning and moving around every 2 minutes or so, until some kernels are starting to char.
• Brush the soy sauce mixture liberally to one side of the corn and turn it over to grill the soy sauce coated side for 2 minutes. Brush the soy sauce mix on the other side of corn and turn it over to grill for another 2 minutes.
• Garnish with shichimi togarashi (optional). Serve immediately.

JAPANESE GRILLED CORN ON THE COB (YAKI TOMOROKOSHI)

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.