• Miwa

JAPANESE CORN RICE recipe






I love summer vegetables in Japan.

Especially, the corn is one of my best!!! and also my kids's best!

( My top two are edamame and corn! What's yours??)



In this recipe, I'm introducing a Japanese corn rice making in a pot.

In a way, if you don't have a rice cooker, you can still make a delicious corn rice!


While you are cooking, entire kitchen will be filled with sweet corn aroma, which makes me even happier and more hungry!


Because I love corn, I wrote lots of tips and options on down below. haha

Make sure to read through Miwa's tips before you give a shot!


Enjoy!!





<JAPANESE CORN RICE>

▶gluten free, vegan & vegetarian ( without butter)


<Yield> 5-6 servings


<Prep time> 5mins( doesn’t include water soaking time)


<Cook time> 25mins


<Ingredients>

1 corn

300g / 10.5oz of rice

380cc/ 1.9 cup of water

50cc / 1/4 cup of rice wine ( if you don't have one, swap for water)

1 tsp of salt

1 ½ tbsp worth of butter


Optional Topping

soy sauce

black pepper


<Directions>


1: Soak the rice in water for 30mins. Cut corn in half. Remove the kernel from the corn cob.




2: Drain the water and put the rice into the pot. Add water, rice wine and salt then stir. Place corn cob and kernels on top. Pop the lid on.





3: Bring it to a boil, then lower the heat to low. Simmer it for 10mins over small heat. After 10mins, bring it to the high heat for 10 seconds. Off the heat and steam it for another 15mins.





4; Open the lid and remove the corn cob. Mix it from bottom to top motion. Drop butter and let it melt as you mix it. Serve it on your bowl and splash some soy sauce and black pepper if you want. Ready to be enjoyed.




<Miwa’s tips>

・Do not open the lid for entire cooking process. You will lose the steam and won't be fully cooked.


・In process 3, cooking 10 seconds over high heat will evaporate the excess moisture at the bottom. Try not to skip this process!


・This recipe is very sensitive & gentle taste.( Can you guys understand this description? I’m having a hard time to explain it clearly!) Since I always balance out the rice with other dishes, I don’t want the rice to be too savory. If you think that taste is too brand, then add splash of soy sauce and black pepper. Especially if you are eating just as is, you definitely want to add it.


・When you serve it, make sure to have plenty of corn kernels on each serving. The natural sweetness of corn kernel is the highlight of this dish! That’s why I only make this with fresh corn.


・It’s also so so delicious to make grilled rice ball. Make a triangle shape with the corn rice and smother the soy sauce on one side. Grill soy sauce side first and flip, then smother soy sauce on another side! Grill it until it becomes nice and smoky charred.

You want to place the parchment paper or aluminum foil on the pan to prevent from sticking.


・If you have a rice cooker, just go through the same process until process 2 and cook it with the regular mode.



<Recommended side dish>

Shuumai dumpling without using a steamer

Spring roll- using microwave-



<Storage time>

Store it in a air-tight container in the fridge for 5days.

Store it in a air-tight container in the freezer for 2 weeks.




<Did you try this recipe??>

Let me know by tagging me on Instagram

Love to see your creations!


More recipe on YouTube!




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