Yaki Tomorokoshi (焼きとうもろこし) is a seasonal Japanese street food. Sold at street fairs and festivals, this grilled corn on the cob treat is coated with a sweet soy sauce mixture and sprinkled with a seven spice pepper mix.
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I should first start out by saying that this recipe is made with the Feast and Devour Cooking Club. Our theme this month was, well corn, obviously. What did the other club members make?
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Ever since the colonization of the Americas, maize has spread across the world and has been adopted by almost every culture. And why not? Corn is versatile, cheap, and super easy to grow. In fact, corn on the cob has become street food in cuisines such as Mexican, Indian, and Japanese. The Japanese serve Yaki Tomorokoshi (grilled corn) as street food, at fairs, and at festivals.
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The recipe, much like most Japanese cooking, is simple, but the result is complex. Well let’s get started and I’ll show you how simple it is.
First things first, you need 4 ears of fresh, local corn. You also need soy sauce, honey, and two uniquely Japanese ingredients.
Mirin, which is a flavorful sweet rice wine used in Japanese cuisine.
Schichimi Togarashi is Japanese for seven flavor chili pepper. Typically it’s made of ground red chili pepper, sansho chili pepper, roasted orange peel, black sesame seed, white sesame seed, hemp seed, and nori. Shichimi adds a unique kick to lots of Japanese foods, western omelettes, and whatever your heart desires.
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Now it’s time to get cooking. Let’s start by making the glaze. Add the soy sauce, mirin, and honey to a small saucepan. Bring it to a boil and cook for one minute, immediately turn off the heat and allow the sauce to cool.
Heat your grill to 350ºF. Shuck the corn. Melt two tablespoons of butter in the microwave and allow the butter to cool a bit. Baste the corn with melted butter and sprinkle with kosher salt. Next just lay the corn on the grill and cook until the it starts to turn brown (5 minutes on each side).
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Now brush a generous amount of then glaze onto the corn, close the lid of your grill and cook for two minutes. Turn the corn over, baste the other side, and cook for another two minutes. Repeat this process until you are out of sauce (about 4 times total).
That’s it! Shake on the shichimi togarashi and serve your Yaki Tomorokoshi hot.
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