Yaki Tomorokoshi

Yaki Tomorokoshi is a Japanese treat sold at food carts, at street fairs, and celebrations.
Prep Time 3 minutes
Cook Time 20 minutes
Servings 4
Author Matthew Cetta


  • 4 Ears of Corn On The Cob
  • 2 Tablespoons Butter Melted And Cooled
  • Kosher Salt

For the Glaze

  • 3 Tablespoons Soy Sauce
  • 3 Tablespoons Mirin
  • 2 Tablespoons Honey
  • Shichimi Togarashi


  1. Heat a grill to 350ºF. Shuck the corn, making sure you've removed all the fibers.
  2. Add the soy sauce, mirin, and honey to a small sauce pan. Bring to a boil and cook for 1 minute. Set aside and allow to cool.
  3. Baste each ear of corn with melted butter and sprinkle with kosher salt. Place the corn on the grill and cook until it starts to brown (5 minutes on each side).
  4. Generously baste the corn with the glaze. Close the lid of the grill and cook for 2 minutes. Turn the corn over and baste the other side. Repeat this process until you are out of glaze (about 4 times).
  5. Sprinkle with shichimi togarashi and serve hot.

Recipe Notes

Adapted from Lovely Lanvin