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.