• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Belly Rumbles
  • Recipes
  • Travel
  • Restaurants
  • Subscribe
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Travel
  • Restaurants
  • Work With Us
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Blog

    Japanese Style Grilled Corn

    March 1, 2014 By Sara McCleary Updated November 29, 2020 - This post may contain affiliate links

    Jump to Recipe

    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 Corn

    Fresh, 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 Corn

    I 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.

    Sara xxx

    Japanese Style Grilled Corn

    Recipe Author: Sara McCleary
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Vegetarian
    Cuisine Japanese
    Servings 4
    Calories 92 kcal

    Ingredients

    • 2 corn cobs husks removed & cut in half
    • 2 tablespoons butter
    • 1 teaspoon soy sauce
    • ½ teaspoon mirin
    • ½ teaspoon caster sugar
    • Ichimi togarashi

    Instructions
     

    • 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.
    • In a large non-stick pan melt butter. Then add soy sauce, mirin and sugar, stir until sugar has dissolved.
    • Add corn to the pan, cook for a couple of minutes until corn is well coated.
    • 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.
    • 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.
    • 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.

    Nutrition

    Calories: 92kcalCarbohydrates: 9gProtein: 1gFat: 6gSaturated Fat: 3gCholesterol: 15mgSodium: 145mgPotassium: 121mgSugar: 3gVitamin A: 260IUVitamin C: 3.1mgIron: 0.2mg
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles
    Corn Gilled with Soy Sauce & Butter
    « How to make Tori Karaage
    Baked Stuffed Zucchini Flowers »

    Reader Interactions

    Comments

    1. NJK

      May 13, 2018 at 10:37 am

      5 stars
      I learned to eat Japanese-style hibachi-grilled corn from the street vendors in Tokyo many, many years ago - brought the taste for it back to the US with me, and it's still one of my favorite versions of corn on the cob. Thanks for posting this recipe, and for the great memories!

      Reply
    2. Padaek

      March 01, 2014 at 5:21 pm

      5 stars
      Love the natural sweetness of corn and these extra flavours would work so well. Yum. 🙂

      Reply
    3. Food is our religion

      March 01, 2014 at 9:12 am

      WOW! that corn looks SO good and it is as simple as it is going to get~

      Reply
    4. [email protected]

      March 01, 2014 at 6:04 am

      Corn is a definite favourite of mine but I've never tried it this way. Looks amazing!

      Reply
    5. john | heneedsfood

      March 01, 2014 at 5:13 am

      Wow. What's not to like about this? Awesome flavours.

      Reply
      • Sara

        March 06, 2014 at 2:38 am

        Thanks John

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

    Welcome to Belly Rumbles, my slice of the Internet.

    I share Recipes discovered or inspired by my adventures and family favourites too! Come join me on my culinary adventure.

    More about me ?

    Footer

    back to top


    Nitty Gritty

    About Us

    Let's Connect

    • Privacy Policy
    • Disclosure
    • About
    • Sara McCleary
    • Work With Us
    • Contact
    • Sign Up! for emails and updates
    • Instagram | Twitter | Facebook

    © Sara McCleary and Belly Rumbles® 2009-2022

    • Pinterest
    • Facebook
    • Twitter
    • Yummly
    • LinkedIn
    • Reddit
    71 shares