Yaki tomorokoshi
Yaki tomorokoshi, from above
VegHokkaido

Yaki tomorokoshi

Grilled corn brushed with soy and butter. The smell of every Japanese summer festival.

25 minTime
6 gProtein each
mildSpice
Festival corn2 chapters · 1 min read

Make it your way

Grandma's wayJapanese grilled corn with soy and butter.
The original
192kcalsame
6 gproteinsame
4 gfibresame
25minutessame

Yaki tomorokoshi.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Sweet corn kernels (corn kernels)4 cobs, husked
Butter2 tbsp
Soy sauce2 tbsp
Sugar1 tsp

Method

4 steps
  1. 1Boil or microwave the corn until just tender.
  2. 2Mix soy and sugar; melt the butter.
  3. 3Grill the corn over high heat, turning, until charred in spots.
  4. 4Brush with butter and soy glaze and grill again briefly.
Serve it like this

Serve whole on a plate or wrapped in a napkin, glaze still shining. Eat hot.

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Make it a meal

What goes with Yaki tomorokoshi: a bread or rice, a side, something to drink and something sweet.

With a main Yakisoba20 min
On the side Kabocha no nimono25 min
On the side Hiyayakko5 min
A little snack Chilli garlic edamame12 min
To drink Matcha latte5 min
To drink Masala chai10 min
Something sweet Castella90 min
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