Japanese Style Grilled Corn

01 Mar
March 1, 2014

There’s this guy, he isn’t always there, but I have come across him a couple of times on the weekend when visiting Asakusa.  He fills the air close to the temple with the smell of delicious grilled corn.  I love the smell.  I always smile when I break through the crowds that are shopping in the concourse, and a whiff of grilling corn enters my nostrils.

Grilled CornFresh, hot corn straight off the grill is so satisfying.  The corn is respected, not much is added to it, letting the natural flavour shine.  Simply brushed with a mixture of butter, soy sauce and mirin as it grills.

The recipe is simple and easily replicated at home.  You can barbeque your corn, which we do often in summer.  Alternatively it can be grilled under your oven grilled.  I am often lazy at home and forgo the grilling process altogether.  Simply cooking it in a pan and serving.

Japanese Grilled CornI sprinkle my corn before serving with ichimi toragashi.  Ichimi toragashi means one pepper/chili.  It is simply dried ground chili pepper.  Different to shichimi toragashi, which means seven-flavour pepper/chili.  A mix of chili, spices and seeds.

I hope you enjoy this Japanese style grilled corn as much as I do.

5.0 from 1 reviews
Japanese Style Grilled Corn
Prep time
Cook time
Total time
Recipe type: Vegetarian
Cuisine: Japanese
Serves: 4
  • 2 corn cobs, husks removed & cut in half
  • 2 tablespoons butter
  • 1 teaspoon soy sauce
  • ½ teaspoon mirin
  • ½ teaspoon caster sugar
  • Ichimi togarashi
  1. Bring a large pot of water to the boil, add corn and cook for 4 minutes. Remove corn from the pot, drain well and set aside.
  2. In a large non-stick pan melt butter. Then add soy sauce, mirin and sugar, stir until sugar has dissolved.
  3. Add corn to the pan, cook for a couple of minutes until corn is well coated.
  4. Remove corn from pan and place under grill, turning occasionally until slightly grilled. Remove from grill, place on serving plate and sprinkle with ichimi togarashi.
  5. If you wish to you can omit the grilling stage and cook for a few more minutes in the pan until corn is cooked, remove from pan and serve with ichimi togarashi.
  6. To grill the corn on the barbeque, simply place all ingredients in a small saucepan (excluding the corn), and stir until butter has melted and sugar dissolved. Brush corn liberally with the mixture while you cook it on the barbeque.

Sara xxx

Corn Gilled with Soy Sauce & Butter

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6 replies
  1. john | heneedsfood says:

    Wow. What’s not to like about this? Awesome flavours.
    john | heneedsfood recently posted..Reading Terminal Market, PA

  2. Amanda@ChewTown says:

    Corn is a definite favourite of mine but I’ve never tried it this way. Looks amazing!
    Amanda@ChewTown recently posted..Smoked Salmon Crêpe Cake

  3. Food is our religion says:

    WOW! that corn looks SO good and it is as simple as it is going to get~
    Food is our religion recently posted..Around Canada we go – Part 2

  4. Padaek says:

    Love the natural sweetness of corn and these extra flavours would work so well. Yum. :)
    Padaek recently posted..Grandma’s pickled onions – 1 month update and ready to nom


Trackbacks & Pingbacks

  1. […] Ears of corn are an item I always pick up.  It always seems fresher, more vibrant and tastes better from the markets.  We enjoy eating corn quite a bit.  Whole ears will be barbequed, and I love it grilled Japanese style. […]

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