Do You Live In A Corn Field? Because I’m Stalking You.
Hey folks! Are you ready to get corny? Today we’re making Yaki Tomorokoshi, which is Japanese street corn. To go along with the corniness, I’ll be sharing the corniest pick up lines. Ever.
Are You A Parking Ticket? ‘Cause You’ve Got Fine Written All Over You.
I should first start out by saying that this recipe is made with the Feast and Devour Cooking Club. Our theme this month was, well, corn. Obviously. What did the other club members make? Check it out:
Has this post gotten too Korny?
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Ever since the colonization of the Americas maize has spread across the world and has been adopted by almost every culture. And why not? Corn is versatile, cheap, and super easy to grow. In fact, corn on the cob has become street food in cuisines such as Mexican, Indian, and Japanese. The Japanese serve Yaki Tomorokoshi (grilled corn) as street food, at fairs, and at festivals.
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The recipe is simple, much like most Japanese cooking, but the result is complex. Well let’s get started and I’ll show you how simple it is. First things first, you need 4 ears of fresh, local corn. You also need soy sauce, honey, and two unique ingredients.
Schichimi Togarashi is Japanese for seven flavor chili pepper. Typically it’s made of ground red chili pepper, sansho chili pepper, roasted orange peel, black sesame seed, white sesame seed, hemp seed, and nori. Shichimi adds a unique kick to lots of Japanese foods, western omelettes, and whatever your heart desires.
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Now it’s time to get cooking. Let’s start by making the glaze. Add the soy sauce, mirin, and honey to a small saucepan. Bring it to a boil and cook for one minute, immediately turn off the heat and allow the sauce to cool.
Heat your grill to 350ºF. Shuck the corn. Melt two tablespoons of butter in the microwave and allow the butter to cool a bit. Baste the corn with melted butter and sprinkle with kosher salt. Next just lay the corn on the grill and cook until the it starts to turn brown (5 minutes on each side).
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Now brush a generous amount of then glaze onto the corn, close the lid of your grill and cook for two minutes. Turn the corn over, baste the other side, and cook for another two minutes. Repeat this process until you are out of sauce (about 4 times total).
That’s it! Shake on the shichimi togarashi and Serve your Yaki Tomorokoshi hot.
- 4 Ears of Corn On The Cob
- 2 Tablespoons Butter, Melted And Cooled
- Kosher Salt
- 3 Tablespoons Soy Sauce
- 3 Tablespoons Mirin
- 2 Tablespoons Honey
- Shichimi Togarashi
- Heat a grill to 350ºF. Shuck the corn, making sure you've removed all the fibers.
- Add the soy sauce, mirin, and honey to a small sauce pan. Bring to a boil and cook for 1 minute. Set aside and allow to cool.
- Baste each ear of corn with melted butter and sprinkle with kosher salt. Place the corn on the grill and cook until it starts to brown (5 minutes on each side).
- Generously baste the corn with the glaze. Close the lid of the grill and cook for 2 minutes. Turn the corn over and baste the other side. Repeat this process until you are out of glaze (about 4 times).
- Sprinkle with shichimi togarashi and serve hot.