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.
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.
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.
Japanese Style Grilled Corn
- 2 corn cobs husks removed & cut in half
- 2 tablespoons butter
- 1 teaspoon soy sauce
- ½ teaspoon mirin
- ½ teaspoon caster sugar
- Ichimi togarashi
- 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.
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!
Love the natural sweetness of corn and these extra flavours would work so well. Yum. 🙂
Food is our religion
WOW! that corn looks SO good and it is as simple as it is going to get~
Corn is a definite favourite of mine but I've never tried it this way. Looks amazing!
john | heneedsfood
Wow. What's not to like about this? Awesome flavours.