Sweet Corn Rice ( Japanese Dish)

Servings: 2
Soaking time:20-30 minutes.
Cooking time: 10-12 minutes.
Total time: 12 minutes.

“Sweet Corn Rice ( Japanese Dish)” known as Tomorokoshi Gohan (とうもろこしご飯), is a simple yet comforting seasonal dish that highlights the natural sweetness of fresh summer corn.

This traditional recipe; I learned from one of my Japanese friend in which she used Japanese short-grain rice with fresh sweet corn kernels, often cooked together with dashi, soy sauce or mirin. Sometimes the corn cob itself is placed in the pot while cooking to enhance the flavour.

I often prepared it during corn season, as a one-pot dish that can be enjoyed on its own. But here I cooked with variation with long grain basmati rice, soya sauce and butter. I often use homemade butter or white butter but readymade butter goes well too.

The result is aromatic rice dish that pairs beautifully with boiled eggs or grilled fish.

My family love the Tomorokoshi Gohan; it brings the essence of a flavourful and wholesome dish that celebrates the natural sweetness and tenderness of seasonal corn.

Go ahead; cook and treat yourself with a vibrant and satisfying one pot meal…

Ingredients:

Basmati rice: 1 cup
Sweet corn kernels: 1 cup
Soya Sauce: 2 tablespoon
Homemade Butter/ Butter: 50-60 gm.
Salt: 1/4 teaspoon (optional)
Black Pepper Powder: 1 teaspoon (as per taste)
Water: 2 cup

Preparation:

Clean and wash rice. Soak it into water. Keep aside for 20-30 minutes.

Method:

Add soya sauce and corn to soaked rice; Cook/Steam the rice (You may cook rice in rice cooker/pressure cooker).
Add butter and black pepper powder in hot cooked rice, mix thoroughly with fork and serve hot.
“Sweet Corn Rice ( Japanese Dish)” ready to be served.