Japanese Grilled Corn

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.

• Prep time: 10 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 290
• Protein: 7 g
• Carbs: 45 g
• Fat: 8 g

Ingredients

• 4 piece Corn ( fresh whole ears, husked )
• 30 g Salted butter ( melted until nutty )
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tsp White sugar optional
• 1 tsp Shichimi Togarashi

Instructions

1. Preparation and blanching

   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. Prepare the glaze

   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. Char the corn

   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. Glaze and caramelize

   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. Final seasoning

   Remove the corn from the heat and immediately sprinkle with shichimi togarashi to add depth and spice. Serve immediately.

Chef's tips

• 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.

Storage

Eat immediately. The corn loses its crunch and juiciness as it cools.