Japanese Grilled Corn
Ingredients
- 4 pcCorn (fresh whole ears, husked)
- 30 gSalted butter (melted until nutty)
- 3 tbspsoy sauce
- 2 tbspmirin
- 1 tspWhite sugar
- 1 tspShichimi Togarashi
Method
Plump kernels bursting with juice, lightly charred by the flame. The sauce reduces into a glossy brown glaze, releasing aromas of toasted soy and nutty brown butter.
- 1
Remove the husks and silks from the corn ears. Plunge the ears into a pot of boiling water for 5 minutes to soften the core. Drain and pat dry thoroughly.
- 2
In a bowl, mix the soy sauce, mirin, and sugar. Melt the salted butter over low heat until it starts to foam and smells nutty, then stir it into the soy-mirin mixture.
- 3
Heat a pan or grill over high heat. Place the ears and brown them on all sides. The kernels should take on an amber color and show some black char marks.
- 4
Using a brush, generously coat the ears with the sauce while they are still on the heat. Turn constantly. The sauce should bubble, thicken, and coat the corn in a syrupy, sticky layer.
- 5
Remove the corn from the heat and immediately sprinkle with shichimi togarashi to add depth and spice. Serve immediately.
Frequently asked questions
How do you get this dish right?
- The secret is the pre-blanching: it ensures tender kernels inside despite the high grill heat.
- Don't glaze too early, or the sugar will burn before the corn is heated through.
How long does this dish keep?
Eat immediately. The corn loses its crunch and juiciness as it cools.
