Name: Corn Rice
Cuisine: 和食
Ingredients: 1 ear of corn; 1 tbsp sesame oil; 1 tbsp mirin; 1 tbsp soy sauce; 400g warm cooked rice; A pinch of salt

About "Corn Rice"

This is an easy corn rice recipe made simply by mixing cooked rice with corn sautéed in sesame oil, mirin, and soy sauce. Since the corn is mixed in after cooking the rice rather than cooked with it, it is foolproof and effortless to make. Sautéing with sesame oil adds rich depth and umami, and pan-frying over high heat until beautifully browned creates a savory, fragrant finish reminiscent of street-stall grilled corn. It is a perfect dish for lunch or bento boxes.

Video Timestamps

Tips for Making "Corn Rice"

Prep
- Cut the corn into 4 pieces, use the handle of a measuring spoon to push out 1 to 2 vertical rows of kernels to create a starting gap, and then cut along the curve with a knife 1 to 2 rows at a time. This allows you to remove the kernels cleanly without crushing them or leaving any on the cob.
Choosing Oil
- Using sesame oil instead of neutral vegetable oil adds rich depth, umami, and a wonderful aroma.
Heat Control
- Sauté the corn over medium heat for 2 to 3 minutes until translucent. The most crucial point is to increase the heat to medium-high after adding mirin and soy sauce, tossing the pan to evaporate moisture and create a savory charred color.
Seasoning
- Mix the sautéed corn along with its oil into the rice, and season the rice itself with a pinch of salt to taste.
Finishing
- Gently fold the mixture with a rice paddle to avoid mashing the rice. Garnish with herbs like shiso leaves if desired.

Ingredients for "Corn Rice"

6 items

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1ear of corn
1tbsp sesame oil
1tbsp mirin
1tbsp soy sauce
400gwarm cooked rice
Apinch of salt

How to Make "Corn Rice"

1
Peel the corn and cut it into 4 equal pieces using a knife.
2
Use the handle of a measuring spoon to push out 1 to 2 vertical rows of kernels to create a starting gap.
3
Rotate the corn and cut along the curve with a knife, 1 to 2 rows at a time, to remove the kernels from the cob.
4
Heat 1 tbsp of sesame oil in a frying pan over medium heat, then add the corn kernels.
5
Sauté for 2 to 3 minutes until the kernels become translucent and are evenly coated with oil and glossy.
6
Add 1 tbsp of mirin and 1 tbsp of soy sauce, then sauté over medium-high heat while tossing the pan.
7
Sauté until the moisture has evaporated, the corn is beautifully browned, and you hear a crackling sound.
8
Add all the sautéed corn along with the oil to 400g of warm cooked rice.
9
Gently fold everything together with a rice paddle, being careful not to mash the rice grains.
10
Season with a pinch of salt to taste, transfer to a bowl, and garnish with shiso leaves (perilla) if desired.

Detailed Commentary on "Corn Rice"

* Content organized by topics from the video.

Just Mix! The Appeal of This Delicious Corn Rice

Corn is a classic summer vegetable, but its preparation can often feel limited to sautéing in butter, boiling, or microwaving. That is why we are introducing this "Corn Rice" recipe, which is incredibly fragrant and made simply by mixing corn into cooked rice. While there are many recipes where you cook the corn together with the rice, this post-mix method is extremely easy and foolproof. It is perfect for lunch and is sure to be a hit in bento boxes. The vibrant colors will instantly brighten up your dining table.

Pro Tip: Cleanly Remove Kernels with Zero Waste

Use one ear of peeled corn. First, cut it into four pieces using a knife with a lever-like motion, which makes the kernels easier to loosen. For removing the kernels, we use a clever trick recommended by Koh Kentetsu. Use the handle of a measuring spoon to push out one or two vertical rows of kernels to create a starting gap. After that, rotate the corn and cut along the curve with a knife, removing one or two rows at a time. This method prevents the kernels from getting crushed and allows you to remove every single grain cleanly without leaving anything on the cob. It is a wonderful, zero-waste method, so please give it a try.

Sautéing with Sesame Oil for Richness and Umami

Place a frying pan over heat and add 1 tbsp of sesame oil. Using sesame oil instead of neutral vegetable oil is highly recommended here to add rich depth, umami, and a wonderful aroma. Once the oil is well-heated over medium heat, add all of the prepared corn kernels. Sauté them thoroughly for about 2 to 3 minutes until the kernels become translucent. At this stage, the sweet aroma of corn combined with the sesame oil will already start to fill the air. Take your time and sauté gently until every single kernel is coated with oil and looks glossy.

Recreate the Fragrant Taste of Grilled Corn

Once the corn becomes translucent, add 1 tbsp of mirin and 1 tbsp of soy sauce. The way you sauté from this point onward is the most crucial step. Sauté over medium-high heat until beautifully browned, just like making street-stall "grilled corn." Since adding seasonings makes it easier to burn, the trick is to toss the pan and stir constantly. Sautéing until the moisture has completely evaporated, a savory charred color develops, and you hear a crackling sound will bring out the maximum sweetness and aroma of the corn.

Gently Folding the Corn into Warm Rice

Prepare 400g of warm cooked rice and add all of the sautéed corn along with its oil. Use a rice paddle to gently fold everything together without mashing the rice grains. Since the rice itself is unseasoned, add a pinch of salt here to adjust the flavor. Taste as you go and adjust the saltiness to your liking. This corn rice is said to be a huge favorite in Koh Kentetsu's family bento boxes. He recommends packing a spoon with the bento to make it easier to eat. The yellow corn stands out beautifully against the white rice, making it look incredibly appetizing.

Simple Seasonings Bring Out the Best Flavor

Transfer to a bowl to serve. You can also enjoy it topped with herbs like shiso leaves (perilla) if you like. With your first bite, you will experience an exquisite contrast between the popping texture of the corn and the chewy texture of the rice. The more you chew, the more the natural sweetness of the corn fills your mouth. Because it uses minimal seasonings—sesame oil, mirin, soy sauce, and salt—the natural flavor of the ingredients truly shines. Its convenience, allowing you to make it quickly even after the rice is already cooked, is another great appeal. It is also highly recommended to shape it into rice balls and grill them to make grilled rice balls (yaki-onigiri).

Just Mix Pan-Fried Corn with Sesame Oil & Soy Sauce into Rice! Unbelievably Fragrant Corn Rice Recipe