Grilled corns are staple on American BBQ, but how about Japanese style grilled corns? You can make this easily, especially if you’ve already made the soy sauce-mirin reduction.
Yaki-tomorokoshi (Grilled Corn) 焼きとうもろこし
- Corn 1/2 to 1 per person. (People tend to want the entire ear.)
- Soy sauce
- Prepare and grill corn as you normally would. I like to take the silk off but keep the husks on, soak in water for about 20 min., and grill at about 400F (200C) for 20 min. Turn halfway through so that it grills evenly.
- In the meantime, cook 1:1 soy sauce and mirin in a small pot on the stove or microwave until boiled down to half volume (or if you made it for onigiri, you already have it).
- When the corn is partially done remove the husks (careful – they’re hot!!), brush the soy sauce mixture evenly on the corn and again turn the corn so that it’ll have even grill marks.
- Serve hot.
You can also make things like Yaki-shiitake (put a few shiitake mushrooms in skewers pre-soaked in water and grill. Great with ponzu and grated daikon) or asparagus wrapped with bacon…. mmm… : )… And of course, yakitori. Basically, cut chicken in bite size pieces, brush with soy-mirin mixture and grill until cooked through. We Japanese also like it with “shio” (meaning sprinkled with sea salt and grilled. Serve with Shichimi togarashi powder and/or a lemon wedge.)
Maybe I’ll elaborate on this later, but at least you know what to do.
So add a few of these to your next cook out, and let me know how you and your friends liked them on the comment section.
どうぞ召し上がれ！(Dozo meshiagare! Bon Appétit! in Japanese)