Such an enjoyable dish! Looking forward to cooking this one up again soon.
![Japanese Corn Rice Recipe ( バター醤油とうもろこしご飯 ) Japanese Corn Rice Recipe ( バター醤油とうもろこしご飯 )](Images/Japanese-Corn-Rice-Recipe.webp)
Ah, summertime. Picture this: A golden field of rice paddies stretches out in front of you, swaying gently in the warm breeze. Ears of corn are ripening on the stalks nearby, their sun-kissed, golden kernels bursting with sweetness. It's a scene that could be straight out of a tranquil Japanese countryside, but today, we're bringing a piece of this scenery into your kitchen, with our Japanese Corn Rice recipe.
This dish tells a story of simplicity and harmony with nature, a story that is etched deep in Japan's history and culture. From the ancient samurai warriors to the diligent farmers, rice has been a constant companion in the Japanese diet, a symbol of sustenance and tranquillity. But it's during the vibrant summer season when this humble grain gets an uplifting makeover, and the true magic happens.
Enter corn - an endearing summer guest that gives a delightful twist to our classic rice dish. As the season peaks, the corn becomes just the right level of sweet and juicy, and when it joins forces with the hearty rice, a delightful synergy happens. This isn't just a meal; it's a celebration of summer's bountiful gifts.
So today, we'll venture into a culinary journey that'll pay homage to this seasonal delight. By following each step of this recipe, you'll learn how to treat each ingredient with respect and mindfulness, mirroring the Japanese way of life. There's something so therapeutic about the process - washing the rice, peeling the corn, watching the ingredients harmonize in the pot - it's almost meditative.
And when the dish is finally ready, you'll understand what makes this so special. Each spoonful is a burst of sweet corn, mixed with the comforting aroma of perfectly cooked rice, and balanced with the savory touch of soy sauce and butter - it's like summer served in a bowl.
Don't worry if you've never cooked before. This recipe is designed to guide you through each step carefully, and by the end of it, not only will you have a delicious bowl of Japanese Corn Rice, but you'll also have a delightful story to tell - a story of the Japanese summer, of a time when rice and corn dance together in a pot, creating a symphony of flavors. So, grab your apron, and let's dive into the wonderful world of Japanese cooking. Welcome to the tale of the Japanese Corn Rice!
JUMP TO:
INGREDIENTS:
Corn: The star of our dish, corn should be chosen with care. Look for ears with tight, green husks and silky tassels at the top. These tassels should be brown and sticky to the touch; if they're dry or black, then the corn is old. The kernels should be plump and arranged in tight rows right to the tip of the ear. Feel the cob through the husk to check for this. It's important to remember that once harvested, the sugars in corn start to convert to starch, so for the sweetest taste, aim to use your corn as soon as possible after buying.
Japanese Short-Grain Rice: Known for its slightly sweet taste and sticky texture after cooking, Japanese short-grain rice is a key component of this recipe. It should be white, short, and plump. When buying, make sure the package is sealed well to avoid any moisture, which can spoil the rice. If you can't find Japanese short-grain rice, you may substitute it with other types of short-grain rice. However, keep in mind that it might affect the texture and flavor of the dish.
![Japanese Corn Rice Recipe ( バター醤油とうもろこしご飯 ) - 10 Japanese Corn Rice Recipe ( バター醤油とうもろこしご飯 ) - 10](Images/Japanese-Corn-Rice-Recipe-10.webp)
Unsalted Butter: Choose high-quality, unsalted butter for this recipe. Look for butter made from the cream of grass-fed cows, as it has a richer flavor and is generally higher in heart-healthy nutrients. If you're lactose intolerant or following a vegan diet, you can use a good quality plant-based butter as a substitute.
Sake: Sake, a Japanese rice wine, adds depth and sweetness to the dish. When selecting sake for cooking, avoid "cooking sake" which often contains added salt and preservatives. Instead, choose a sake that you would enjoy drinking. If you can't find sake, you can substitute it with dry sherry or Chinese rice wine.
Soy Sauce: Soy sauce is used for seasoning and adding a bit of umami to the dish. It's advisable to go for naturally brewed soy sauce, which has a richer flavor and no added preservatives. If you're on a gluten-free diet, Tamari can be used as a substitute as it's usually gluten-free and has a similar flavor profile.
MAIN STEPS:
Rinsing the Rice: The rinsing step in this recipe is not to be overlooked. Japanese short-grain rice has a high starch content, which can make the rice overly sticky if not rinsed properly. Rinse until the water runs clear, ensuring the removal of excess starch. This will help the rice grains keep their individuality once cooked.
Cutting the Corn: Be cautious and take your time while slicing the kernels off the corn cob. It's important to slice close to the cob to get the most out of your corn, but not so close that you end up with tough pieces in your rice. Using a corn peeler could make this process easier and safer.
Layering the Ingredients: The order of ingredients matters in this recipe. Corn kernels are placed on top of the rice, not mixed in. This is to ensure even cooking of the rice and to prevent the kernels from sinking to the bottom and potentially burning.
Soaking the Rice: Allowing the rice to soak before cooking is a crucial step when dealing with Japanese short-grain rice. This step ensures that the rice grains will absorb the water, leading to fluffier rice once cooked. It's worth the extra waiting time.
Maintaining the Heat: Monitoring and controlling the heat during the cooking process is key. Starting with medium-high heat brings the water to a boil, but then reducing to low heat and letting the rice cook gently is vital to prevent the rice from burning and sticking to the bottom of the pot.
Keeping the Lid Closed: It might be tempting to sneak a peek as your dish cooks, but resist that urge! Opening the lid releases valuable steam that's helping to cook the rice perfectly. Be patient, and let it finish cooking undisturbed for the best result.
Adding the Final Touches: Butter is added at the end, just before serving, and for a good reason. It melts into the rice, adding richness and flavor that make the dish incredibly satisfying. The freshly ground black pepper also adds a last-minute touch of warmth and depth.
SERVED WITH:
Starter: Edamame (Japan): Edamame are young soybeans, usually served still in their pods. They're boiled or steamed and may be served with salt. This light, nutritious snack is an excellent way to begin a Japanese meal.
Starter: Miso Soup (Japan): Miso soup is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed. It often contains tofu and seaweed. The umami-rich flavor of miso soup complements the sweetness of the corn rice.
Main Course: Teriyaki Chicken (Japan): Teriyaki chicken is a popular Japanese dish that is savory, sweet, and slightly sticky. The chicken is marinated or basted in a mixture of soy sauce, mirin, and sugar, then grilled or broiled. The flavors of the Teriyaki Chicken pair well with the subtleness of the corn rice.
Side Dish: Steamed Bok Choy (China): A popular vegetable in Chinese cuisine, Bok Choy is often steamed and served with a simple dressing made from garlic, soy sauce, and sesame oil. Its crunch and slight bitterness make it a great accompaniment to the creamy corn rice.
Dessert: Matcha Ice Cream (Japan): Matcha ice cream is a popular dessert in Japan. The slightly bitter, creamy taste of matcha green tea combined with the sweetness of the ice cream creates a refreshing dessert that would complement the savory flavors of the meal.
Dessert: Mango Sticky Rice (Thailand): While this is a dessert dish, the combination of the sweet ripe mango with the creamy coconut milk-soaked sticky rice can act as a sweet counterbalance to the savory Japanese Corn Rice.
Drink: Sake (Japan): As sake is used in the making of this dish, it would be an excellent drink pairing. Sake is a Japanese rice wine that is brewed using a process more akin to beer, allowing a natural fermentation. It comes in various types from sweet to dry, so you can choose one according to your preference.
ALTERNATIVES:
Course: Plov (Uzbekistan): This hearty rice dish features short-grain rice like in our Corn Rice recipe, cooked with a variety of vegetables, including corn. Plov is traditionally spiced with cumin and coriander and can be garnished with fresh herbs.
Course: Arroz con Maiz (Puerto Rico): A simple yet delicious rice dish that combines rice and corn, usually seasoned with sazon - a type of Latin American seasoning. Add in a little butter and it perfectly mirrors the comforting flavor profile of our Corn Rice.
Course: Corn Pulao (India): This is a fragrant dish where basmati rice is cooked with corn kernels and a blend of Indian spices. A splash of sake or a similar spirit can add an interesting twist to this traditional Indian dish.
Course: Corn Fried Rice (China): A twist on classic fried rice, this dish adds sweet corn to give it an extra crunch and sweetness. This recipe is flexible and allows for the addition of soy sauce and sake for extra flavor.
Course: Corn Risotto (Italy): An Italian take on the Japanese Corn Rice, this creamy risotto uses Arborio rice, fresh corn, butter, and a splash of white wine. The wine can be replaced with sake for a more Eastern flavor profile.
Course: Bap Xao (Vietnam): This Vietnamese dish consists of stir-fried corn and glutinous rice, often served with green onions and soy sauce. While it's typically made with dried corn, fresh corn can add a sweet contrast to the salty soy sauce.
Course: Farofa (Brazil): A toasted cassava flour mixture, often containing rice, butter, and corn. While not strictly a rice dish, the buttery corn flavor profile aligns well with the Japanese Corn Rice. Brazilian farofa can be a delightful alternative for those looking for a gluten-free option.
HISTORY:
Ah, the humble but undeniably delightful Japanese Corn Rice. This dish may seem like a simple combination of rice and corn, but there's more to its history than meets the eye.
While its exact origins are somewhat unclear, it's believed that corn was introduced to Japan by Portuguese traders in the 16th century. Initially, corn wasn't widely accepted due to its unfamiliar texture and taste. It wasn't until the early 20th century, when Japan began importing canned corn from the US, that this golden grain found its place in Japanese kitchens. With the advent of technology and industrial growth, canned corn became more accessible, and people started incorporating it into their meals.
![Japanese Corn Rice Recipe ( バター醤油とうもろこしご飯 ) - 09 Japanese Corn Rice Recipe ( バター醤油とうもろこしご飯 ) - 09](Images/Japanese-Corn-Rice-Recipe-09.webp)
The invention of corn rice is attributed to home cooks who were looking to diversify their daily meals. They found that the sweetness of the corn beautifully complemented the stickiness of the short-grain rice, and the dish was a hit.
There aren't any specific legends associated with corn rice, but it's often associated with summer in Japan. Corn is a summer vegetable, and dishes featuring corn are often prepared during this season. It's also worth noting that in Japanese culture, each grain of rice is treated with reverence due to its significance as a staple food. A dish like corn rice, therefore, is more than just a meal—it's a celebration of the season and the gifts of nature.
Over the years, corn rice has gained popularity for its simplicity, ease of preparation, and comforting flavor. It's commonly served in Japanese homes during the summer months and is a favorite at potluck parties, where each guest brings a dish to share.
Today, corn rice is more than just a seasonal dish—it's an example of how a simple recipe can encapsulate a country's culinary evolution and its embrace of international ingredients. It's a testament to Japanese culinary ingenuity, where every dish, no matter how simple, is created with a dedication to harmony, balance, and the subtle art of deliciousness.
TIPS:
Control the Heat: When cooking the rice, control the heat carefully. Over high heat, the rice may stick to the bottom and burn, or the water may evaporate too quickly leaving you with undercooked rice. Start with medium-high heat until the water boils, then reduce to low. This balance ensures that the rice cooks evenly and the grains turn out perfectly tender.
Knife Skills for Corn: When removing the corn kernels, use a sharp knife and cut close to the cob without cutting into it. Cutting into the cob could result in tough and fibrous bits mixed in with your kernels. This requires some practice and precision, but it will ensure a better texture in your finished dish.
Cob Infusion: Don't skip the step of adding the empty corn cobs to the pot. This is a traditional Japanese method that infuses the cooking liquid with extra flavor from the corn cobs. It's a creative way to extract all possible flavor from your ingredients.
Resting Period: After cooking the rice and turning off the heat, allow the rice to rest and steam in its residual heat. This step is crucial for achieving the perfect fluffy and sticky texture of Japanese rice. It can be tempting to lift the lid and check, but patience pays off!
Flavor Boost with Butter: The addition of butter right at the end is more than just a garnish. As it melts into the hot rice, it mingles with the soy sauce and sake, adding a richness that takes this simple dish to the next level. For a twist, you could use a flavored butter, like garlic or herb butter.
Presentation: How you present your food can affect the dining experience. Try using a wooden rice paddle for fluffing and serving the rice, as it prevents the grains from getting smashed or broken. Plus, it gives an authentic Japanese touch!
Play with Add-Ins: If you're feeling adventurous, try adding some other ingredients to your corn rice. Thinly sliced scallions, toasted sesame seeds, or even a sprinkle of furikake (a Japanese rice seasoning) can add an extra layer of flavor and texture to this already delicious dish. Just remember to add these extra ingredients after the rice is cooked to maintain their texture and flavor integrity.
Recipe Information
Skill Level
|
Time 1h 30 Minutes |
Price |
Serves 4 People |
Healthiness![]() |
Nutritional Information |
Ratings![]() (Add Rating & Review) |
Reviews 23 Reviews |
Ingredients:
-
2 large Ears of Corn
2.25 cups Water
2.25 cups Uncooked Japanese Short-Grain Rice
2 tablespoons Unsalted Butter
2 tablespoons Sake
1.5 tablespoons Soy Sauce
( for cooking the Rice )
Soy Sauce
( for drizzling; optional )
1 teaspoon Diamond Crystal Kosher Salt
Freshly Ground Black Pepper
( to taste )
Allergens
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Corn | Dairy | Soy | Sulphites |
Directions:
01 - Start by washing and rinsing your Rice thoroughly under running water. This helps to remove excess starch which can make the Rice sticky. After rinsing, set the Rice aside to drain completely.
![Japanese Corn Rice Recipe ( バター醤油とうもろこしご飯 ) - 02 Japanese Corn Rice Recipe ( バター醤油とうもろこしご飯 ) - 02](Images/Japanese-Corn-Rice-Recipe-02.webp)
02 - Preparing the Corn is an easy process. If your Corn still has its outer leaves, gently pull them away until only the innermost layer is left. Remove the silks - those are the stringy bits - and give the Corn a good rinse under running water to clean it off.
03 - Now, it's time to take off the Corn Kernels from the cob. Hold the Cob firmly with one hand, and with a sharp knife in the other, slice down the cob to remove the Kernels. If you happen to have a corn kernel peeler, it will make this job even easier and safer!
![Japanese Corn Rice Recipe ( バター醤油とうもろこしご飯 ) - 03 Japanese Corn Rice Recipe ( バター醤油とうもろこしご飯 ) - 03](Images/Japanese-Corn-Rice-Recipe-03.webp)
04 - Let's move on to combining our ingredients. In a heavy-bottomed pot - it distributes heat more evenly - mix together Rice, Sake, Soy Sauce, and Water.
![Japanese Corn Rice Recipe ( バター醤油とうもろこしご飯 ) - 04 Japanese Corn Rice Recipe ( バター醤油とうもろこしご飯 ) - 04](Images/Japanese-Corn-Rice-Recipe-04.webp)
05 - Sprinkle Salt over the Rice and give it a gentle stir to distribute it evenly.
06 - It's important that you even out the Rice on the surface of the pot for it to cook uniformly.
07 - Now, place the Corn Kernels you stripped off earlier on top of the Rice and flatten them out. But remember, DO NOT MIX them with the Rice. Mixing can cause the Rice to cook unevenly.
08 - Lay the empty Cobs on top of the Corn Kernels, close the pot with its lid and let it sit for about 20 to 30 minutes before cooking. This soaking step is particularly important when cooking Japanese short grain rice as it allows the grains to absorb water for a fluffier result.
![Japanese Corn Rice Recipe ( バター醤油とうもろこしご飯 ) - 05 Japanese Corn Rice Recipe ( バター醤油とうもろこしご飯 ) - 05](Images/Japanese-Corn-Rice-Recipe-05.webp)
09 - With the pot lid on, start cooking the Rice over medium-high heat. It will take about 13-15 minutes for the water to come to a boil.
![Japanese Corn Rice Recipe ( バター醤油とうもろこしご飯 ) - 06 Japanese Corn Rice Recipe ( バター醤油とうもろこしご飯 ) - 06](Images/Japanese-Corn-Rice-Recipe-06.webp)
10 - Once the water is boiling, turn down the heat to low and let the Rice cook for another 13-15 minutes. After that, switch off the heat and move the pot away from the stove. Make sure you DO NOT OPEN THE LID at this stage. The Rice needs to steam and finish cooking in its own heat for another 15 minutes.
11 - After the 15-minute steaming time, you can now open the lid and carefully remove the Cobs.
12 - Sprinkle some freshly ground Black Pepper over the Rice and add chunks of Butter on top.
![Japanese Corn Rice Recipe ( バター醤油とうもろこしご飯 ) - 07 Japanese Corn Rice Recipe ( バター醤油とうもろこしご飯 ) - 07](Images/Japanese-Corn-Rice-Recipe-07.webp)
13 - With the lid back on, carry the pot to the table. Right before serving, give the Rice a gentle fluff to mix in the Butter and Pepper, and to separate the grains. Serve your delicious Japanese Corn Rice immediately and enjoy!
![Japanese Corn Rice Recipe ( バター醤油とうもろこしご飯 ) - 08 Japanese Corn Rice Recipe ( バター醤油とうもろこしご飯 ) - 08](Images/Japanese-Corn-Rice-Recipe-08.webp)
Notes:
Type of Corn: While any type of corn can be used in this recipe, sweet corn is recommended for its juicy kernels that lend a delightful sweetness to the dish.
Rice Quality: Japanese short-grain rice is crucial for this dish as it contributes to the distinct texture and taste. Using long-grain rice or other varieties might not yield the same results.
Rinsing Rice: Washing the rice until the water runs clear is important as it removes excess starch, which can otherwise cause the rice to become overly sticky.
Removing Corn Kernels: Be careful when cutting the kernels from the cob to avoid injury. If a kernel cutter isn't available, a sharp knife will do, but use a towel to steady the cob while slicing.
Sake Substitute: If sake isn't readily available, you can replace it with dry sherry or Chinese rice wine. However, sake is preferred for the authentic flavor it imparts.
Soaking the Rice: Don't skip the step of letting the rice soak with the cobs on top. This process helps the rice to absorb the flavors from the corn cobs, enhancing the overall taste.
Heat Control: Keep a close watch on your heat levels. The transition from medium-high heat to low heat is crucial to ensure the rice doesn't burn or stick to the pot.
Steaming Process: After cooking, the rice continues to steam in its own heat. Resist the urge to peek as lifting the lid will let out the steam and could result in undercooked or unevenly cooked rice.
Adding Butter: Butter is added at the end for extra flavor. It melts with the residual heat and gives a rich taste. If you prefer a healthier alternative, you could replace it with olive oil, although the flavor will be slightly different.
Leftovers: If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a little water over the rice and microwave it, covered, until hot.
RICE MEASUREMENTS: Understanding measurements in cooking, especially when it comes to rice, is crucial for making a dish turn out right. Here's a simple guide to help you.
Measuring Rice Using a Rice Cooker Cup:
A rice cooker cup is a little different from a regular measuring cup. While a regular measuring cup holds 8 ounces (about 240 milliliters), a rice cooker cup holds about 6 ounces (or 180 milliliters). So, when the recipe calls for a cup of rice, be sure to use the cup that came with your rice cooker. If your rice cooker did not come with a cup, use the 6 ounces (or 180 milliliters) measurement.
Measuring Rice Without a Rice Cooker Cup:
If you don't have a rice cooker cup, no worries! You can use a regular measuring cup. Just remember, a "cup" in rice cooker parlance is smaller, so adjust accordingly. One rice cooker cup is approximately 3/4 of a regular measuring cup.
Measuring Water:
The amount of water needed can vary slightly depending on the type of rice and its age. But as a general rule, the ratio of water to rice for the Japanese short grain rice used in this recipe is 1.1 to 1. That means 1.1 cups of water for every 1 cup of rice. If using a rice cooker, you can also use the lines marked in the rice cooker pot for an easy measurement method.
When it comes to different types of rice, each requires a different amount of water to achieve the best texture. Here are the basic ratios for a few common types:
- Japanese short-grain rice (as used in this recipe): 1.1 cups water to 1 cup rice
- Long-grain white rice: 1.5 to 2 cups water to 1 cup rice
- Basmati or Jasmine rice: 1.5 cups water to 1 cup rice
- Brown rice: 2 cups water to 1 cup rice
- Wild rice: 3 cups water to 1 cup rice
Remember, these are general ratios and may need to be adjusted slightly depending on your specific cooker or stovetop heat. Happy cooking!
Nutritional Information
( Per Portion )
Calories |
370 kcal (18.5%) |
Total Carbohydrate | 77g (28%) |
Cholesterol | 15mg (5%) |
Total Fat |
5.5g (7%) |
Saturated Fat | 3g (15%) |
Polyunsaturated Fat | 0.6g |
Monounsaturated Fat | 1.5g |
Trans Fat | 0.2g |
Fibers | 1.5g (6%) |
Protein | 7g (14%) |
Sugar | 3g |
Vitamin A |
75 IU (1.5%) |
Vitamin B1 (Thiamin) |
0.2mg (17%) |
Vitamin B2 (Riboflavin) | 0.05mg (4%) |
Vitamin B3 (Niacin) | 1.5mg (9%) |
Vitamin B5 (Pantothenic Acid) | 0.4mg (8%) |
Vitamin B6 | 0.1mg (6%) |
Vitamin B7 (Biotin) | 2mcg (7%) |
Vitamin B9 (Folate) | 20mcg (5%) |
Vitamin B12 | 0mcg (0%) |
Vitamin C | 3mg (4%) |
Vitamin D | 7.4 IU (1.8%) |
Vitamin E | 0.4mg (3%) |
Vitamin K | 0.3mcg (0.25%) |
Choline | 15mg (3%) |
Carnitine | 0mg (0%) |
Calcium |
10mg (1%) |
Chloride |
180mg (8%) |
Chromium | 2mcg (5%) |
Copper | 0.1mg (11%) |
Fluoride | 4mcg ( 0.1%) |
Iodine | 3mcg (2%) |
Iron | 1.3mg (7%) |
Magnesium | 35mg (8%) |
Manganese | 0.3mg (13%) |
Molybdenum | 4mcg (9%) |
Phosphorus | 150mg (12%) |
Potassium | 160mg (3%) |
Selenium | 7mcg (13%) |
Sodium | 2360mg (102%) |
Sulfur | 80mg |
Zink | 0.7mg (6%) |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is available for all ingredients in this recipe. Amount is based on available nutrient data collected from all over the internet.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. |
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Written by: Uncut Recipes | Disclaimer |
May 12, 2023
Prepared this delightful recipe yesterday and the aroma of the corn while it was cooking was irresistible, filling the entire kitchen with a pleasant scent. It was an absolute joy to make and consume.