Japanese Fresh Corn Rice with Butter Soy Sauce
Author's fresh corn and rice cooked together with butter-soy finish. Follow the site's measured liquid and rice proportions.
Official cooking video · Just One Cookbook / Namiko Hirasawa Chen · YOUTUBEButter-Soy Fresh Corn Pot Rice
Short-grain rice cooked with fresh corn and finished with butter and soy, for four.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Rinse 360 g rice until the water is nearly clear; drain 5 minutes. Husk two corn ears, cut off the kernels and halve the cobs.
- 02
Place 360 g washed rice, 380 ml water, 10 ml soy sauce and 2 g salt in a heavy covered pot. Add the optional 10 ml cooking sake, or if omitting sake, add 10 ml more water instead (390 ml water total). Arrange corn kernels and cobs on top, do not stir, and soak 20 minutes.
- 03
Bring to a boil over medium heat, cover and lower to very low for 15 minutes. Turn off the heat; leave covered for 15 minutes. Check that the grains have no hard center.
- 04
Lift out hot cobs with tongs, fold in 20 g butter and 0.5 g pepper without crushing the grains, then divide into four bowls.
Helpful source links
Before you cook
Contains soy from soy sauce and milk from butter; soy sauce may contain wheat. Cooking sake contains alcohol, so check the product and intended diners. Serve rice promptly; cool remaining rice rapidly in shallow containers, ideally within 1 hour, refrigerate at 4°C/40°F or below, use within 24 hours or freeze. Reheat rice only once to at least 74°C/165°F at the center. If avoiding alcohol, replace the 10 ml sake with 10 ml water; do not assume cooking removes every trace of alcohol.
Allergens: soy, wheat (check soy-sauce label), milk
Image & source credits
AI-generated illustration; this is not an actual food photograph.
Dish-specific AI-generated illustration, not a photograph of food prepared in a real kitchen.
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