Yakitomorokoshi Grilled Corns Recipes

YAKI TOMOROKOSHI (JAPAN) RECIPE BY TASTY

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!

YAKITOMOROKOSHI (GRILLED CORNS)

Steps:

• 1. Boil shucked corn 2-3 minutes in boiling water
• 2. Mix Mirin and soy sauce in a bowl.
• 3. Grill corn, basting with sauce and turning frequently, 4-5 minutes.

FRESH GRILLED CORN ON THE COB

Steps:

• Gather the ingredients.
• Leaving the husks on, only remove the silk.
• Soak in water for at least 15 to 20 minutes.
• Mix the fresh herbs to the softened butter and reserve.
• Remove from water and pull down husks carefully without removing.
• Coat the corn with the herbal butter .
• Put the husks back up covering the corn and tie with a thin piece of husk at the top.
• Place on a heated grill for about 15 minutes, turning often. Once corn kernels are tender, remove from heat and serve.
• Enjoy!

YAKITOMOROKOSHI

Steps:

• 1. Husk the corn; remove silk. Lightly steam the corn.
• 2. Prepare the BASTING SAUCE: Add the soy sauce and mirin to a saucepan. Bring to a boil. Add garlic and ginger, reduce heat and SIMMER 5 minutes or until slightly reduced. Note: I only used 1/2 teaspoon of freshly grated ginger.
• 3. Cook corn on outdoor grill basting with sauce and grilling to desired charring. A light garnish of fresh cilantro would be really delicious!