Best 4 Yakitomorokoshi Grilled Corns Recipes
Yakitori corn, also known as yakitori morokoshi in Japanese, is a delightful grilled corn dish that combines the natural sweetness of corn with the smoky, savory flavors of a traditional yakitori glaze. This popular Japanese street food is a staple at festivals and gatherings, and its popularity has spread worldwide. Grilled corn is basted with a special sauce made from soy sauce, mirin, and sake, then grilled over hot coals or a grill pan until it's tender and charred. The result is a tender, juicy cob of corn coated in a sweet and savory glaze, often sprinkled with flavorful toppings like nori seaweed, bonito flakes, and mayonnaise. This article offers three variations of yakitori corn: the classic recipe, a spicy version with a kick of chili pepper, and a butter-soy variation that adds a rich, buttery flavor. Each recipe includes step-by-step instructions, cooking tips, and suggestions for serving. Whether you're a fan of grilled corn or looking for a new Japanese street food to try, yakitori corn is a must-try dish that's sure to impress your taste buds.
Let's cook with our recipes!
YAKITOMOROKOSHI (GRILLED CORNS)
From Japanese cooking 101. Japanese fair food.
Provided by Jean Ray
Categories Vegetables
Time 15m
Number Of Ingredients 3
Steps:
- 1. Boil shucked corn 2-3 minutes in boiling water
- 2. Mix Mirin and soy sauce in a bowl.
- 3. Grill corn, basting with sauce and turning frequently, 4-5 minutes.
JAPANESE GRILLED CORN ON THE COB (YAKI TOMOROKOSHI)
This is a dish that is frequently served at the Summer festivals, or Natsu Matsuri. Ut is usually prepared over a charcoal grill but you can serve it any time using your oven broiler. Shichimi Togarashi (Japanese 7 spice) is a chili pepper spice blend, can be purchase at your favorite Asian grocer, on Amazon or you can make your own . Adapted from the food blog Lovely Lanvin
Provided by momaphet
Categories Corn
Time 28m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler with rack in the center of the oven.
- First prepare the Glaze. Mix all of ingredients for the glaze in a small saucepan and place over medium heat. Simmer and stir until sugar is melted. Remove from the stove and set aside.
- Line a small baking sheet pan with aluminum foil (the glaze gets sticky). Place corn on the lined baking sheet and rub with olive oil and sea salt. Place baking sheet under the broiler for about 8 minutes (every broiler is different so you must keep an eye on it). Check to see if corn is slightly browning on a few kernels and turn to the other side. Continue to watch corn and roll making sure all sides are getting slightly golden brown, total time about 15-20 minutes. After corn turns slightly brown brush the top side of the corn with the glaze. After about two minutes roll corn to the other side and brush with more glaze. Continue to do this about three or four more times as you roll the corn every 1-2 minutes each time making sure the glaze is caramelized and the corn is completely covered in the glaze. Make sure the glaze doesn't burn.
- Remove the corn from the oven, sprinkle with Shichimi Togarashi (if using) and serve warm.
YAKITOMOROKOSHI
Summer corn with a soy sauce baste! Mmm!
Provided by C G
Categories Other Side Dishes
Time 30m
Number Of Ingredients 6
Steps:
- 1. Husk the corn; remove silk. Lightly steam the corn.
- 2. Prepare the BASTING SAUCE: Add the soy sauce and mirin to a saucepan. Bring to a boil. Add garlic and ginger, reduce heat and SIMMER 5 minutes or until slightly reduced. Note: I only used 1/2 teaspoon of freshly grated ginger.
- 3. Cook corn on outdoor grill basting with sauce and grilling to desired charring. A light garnish of fresh cilantro would be really delicious!
YAKI TOMOROKOSHI (JAPAN) RECIPE BY TASTY
Here's what you need: corn, canola oil, soy sauce, sugar
Provided by Rie McClenny
Categories Sides
Yield 3 servings
Number Of Ingredients 4
Steps:
- Blanch the corn in a large pot of boiling water for 3 minutes. Remove the corn from the pot.
- Heat the canola oil in a medium pan over medium-high heat. Add the corn and cook, turning occasionally, until nicely browned on all sides.
- In a small bowl, combine the soy sauce and sugar. Pour over the corn in the pan and brush over the corn until well coated. Transfer to a serving plate.
- Enjoy!
Nutrition Facts : Calories 203 calories, Carbohydrate 35 grams, Fat 6 grams, Fiber 3 grams, Protein 6 grams, Sugar 9 grams
Tips:
- Select the right corn: Choose fresh, plump ears of corn with tightly packed kernels. Avoid ears with blemishes or signs of damage.
- Prepare the corn: Remove the husks and silks from the corn. If desired, you can also remove the tips of the kernels.
- Season the corn: Brush the corn with melted butter or oil. Sprinkle with salt and pepper, or your favorite seasonings.
- Grill the corn: Preheat your grill to medium-high heat. Grill the corn for 10-15 minutes, turning occasionally, until the kernels are tender and slightly charred.
- Serve the corn: Serve the grilled corn immediately, topped with additional butter, salt, and pepper. You can also add grated Parmesan cheese, crumbled cotija cheese, or chopped cilantro.
Conclusion:
Grilled corn on the cob is a delicious and versatile summer side dish. With its smoky flavor and tender texture, it's a perfect addition to any barbecue or picnic. Whether you prefer it plain or dressed up with your favorite toppings, grilled corn is sure to be a hit. So next time you're looking for a quick and easy side dish, give grilled corn a try!
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