Name: Grilled Corn Rice (Takikomi Gohan)
Cuisine: 和食
Ingredients: 3 ears of corn; 3 cups rice (leveled); 1 tbsp soy sauce (approx. 15 ml); 30g butter; 1 tbsp vegetable oil (approx. 15 ml); 500 ml water (for cooking rice); 3 tbsp sake (approx. 45 ml); 1.5 tsp salt (approx. 10g); 1 tsp kelp tea powder (kombucha, approx. 3g) *Can substitute with 2g dashi kombu (dried kelp)

About "Grilled Corn Rice (Takikomi Gohan)"

This luxurious mixed rice features three ears of corn pan-grilled and tossed in soy sauce before being folded into freshly cooked rice. By cooking the rice with the corn cobs and husks, their rich umami and sweetness are deeply infused into every grain. Drizzling soy sauce around the edge of the pan creates a savory, charred aroma, while adding butter right before serving maximizes its rich flavor. The result is an exquisite dish that perfectly balances sweetness, smokiness, and richness.

Introduction to プロが教える家庭料理　papa′s cooking →

Tips for Making "Grilled Corn Rice (Takikomi Gohan)"

Prep
- Save 4 to 5 of the soft inner corn husks and cook them with the cobs in the rice cooker to infuse the rice with the corn's sweetness, umami, and aroma.
Prep
- Cut the corn in half and stand it upright on a cutting board. Slice close to the cob, proceeding carefully to avoid getting any of the tough cob mixed in.
Heat control
- When sautéing corn over high heat, the natural sugars can easily burn. Handle gently and avoid scraping the bottom of the pan too hard with a spatula.
Seasoning
- Drizzle the soy sauce around the edge of the pan, letting it caramelize slightly as you coat the corn to create a rich, smoky flavor.
Seasoning
- Add 30g of butter after steaming, right before serving. The heat will release its rich aroma, maximizing the overall flavor.
Finishing
- After mixing the grilled corn into the cooked rice, close the lid and steam for 10 minutes to allow the soy sauce aroma and umami to meld with the rice.
Cooking rice
- Since tap water is warm during the summer, soaking the rice for about 30 minutes is sufficient.

Ingredients for "Grilled Corn Rice (Takikomi Gohan)"

9 items

* Tap ingredient names to find on Amazon

3ears of corn
3cups rice (leveled)
1tbsp soy sauce (approx. 15 ml)
30gbutter
1tbsp vegetable oil (approx. 15 ml)
500ml water (for cooking rice)
3tbsp sake (approx. 45 ml)
1.5tsp salt (approx. 10g)
1tsp kelp tea powder (kombucha, approx. 3g) *Can substitute with 2g dashi kombu (dried kelp)

How to Make "Grilled Corn Rice (Takikomi Gohan)"

1
Peel the corn and remove the silk. Keep 4 to 5 of the soft inner husks.
2
Cut the corn in half. Stand each piece upright on the cutting board with the cut side down, and carefully slice off the kernels close to the cob. Keep the cobs.
3
Gently break apart the sliced corn kernels.
4
Place 3 cups of rice, pre-soaked for about 30 minutes, into the rice cooker pot.
5
Add 500 ml water, 3 tbsp sake, 1.5 tsp salt, and 1 tsp kelp tea powder to the pot. Stir well to dissolve, then check the water level lines in the pot and make minor adjustments if needed.
6
Place 4 of the corn cobs and the washed husks on top of the rice, and cook using the regular rice cooking cycle.
7
While the rice is cooking, heat 1 tbsp vegetable oil in a frying pan over high heat. Once hot, add the corn kernels and sauté until they are nicely browned all over.
8
Once browned, drizzle 1 tbsp soy sauce around the edge of the pan. Let the soy sauce caramelize slightly as you toss it to coat the corn evenly.
9
Once the rice is cooked, remove the husks and cobs. Gently fluff the rice to let it breathe.
10
Add all of the grilled corn to the rice cooker and mix it thoroughly into the rice.
11
Close the lid of the rice cooker and let it steam for 10 minutes.
12
After steaming, add 30g of butter. Mix it gently into the rice with a spatula until melted, and serve.

Detailed Commentary on "Grilled Corn Rice (Takikomi Gohan)"

* Content organized by topics from the video.

Summer Classic! Prep & Using Corn Husks

Corn is the ultimate taste of summer. For this recipe, we are using a generous three ears of corn for three cups of rice. A good rule of thumb is one ear per cup of rice, but feel free to reduce the amount if you prefer. Start by peeling the corn and thoroughly removing all the silk. While people often discard the husks, make sure to save 4 to 5 of the soft inner layers. Cooking these husks along with the rice infuses it with a wonderfully fresh corn aroma. It smells incredible, so be sure to take a sniff when you peel them!

Slicing Close to the Cob: Corn Cutting Tips

After a quick rinse, cut the corn in half. Corn can be very tough, so please be extremely careful not to injure yourself. Once cut, stand each piece upright on the cutting board with the flat, cut side down. From there, use your knife to slice downwards, avoiding the tough cob. The key is to aim as close to the cob as possible to get all the kernels, but proceed carefully so you don't cut into the hard cob itself. Don't worry, you'll get the hang of it as you go. If any tough bits of the cob do end up in your bowl, you can easily pick them out later. Keep the cobs, as we will use them to extract flavor during cooking. Finally, take a moment to gently break the sliced kernels apart so they are easy to eat.

Umami Boost: Seasonings & Secret Ingredients

Place 3 cups of pre-soaked rice into the rice cooker pot. Since tap water is warm in the summer, 30 minutes of soaking is plenty. Next, add 500 ml of water, 3 tbsp of sake (approx. 45 ml), 1.5 tsp of salt (approx. 10g), and a secret ingredient: 1 tsp of kelp tea powder (kombucha, approx. 3g). If you don't have kelp tea powder, you can substitute it with 2g of dried kelp (dashi kombu). Stir well to dissolve the seasonings, then check the water level lines in the pot and make minor adjustments if needed. Now, add about 4 of the saved corn cobs. The cobs release an incredible amount of sweetness and umami, so cooking them with the rice is a professional secret. Lay the washed husks flat on top as well. Set the pot in the rice cooker and start the regular cooking cycle.

Smoky & Savory: Making the Grilled Corn

While the rice is cooking, prepare the grilled corn topping. Heat 1 tbsp of vegetable oil (approx. 15 ml) in a frying pan, and once hot, add the loosened corn kernels. Sauté over high heat until they develop a beautiful golden-brown color. Since we are cooking fresh corn, keep in mind that the natural sugars can easily cause the pan to burn. Avoid scraping the bottom of the pan too hard with a wooden spatula, as any burnt bits mixed into the corn will make it bitter; handle it gently. Once the corn is beautifully browned, finish by drizzling 1 tbsp of soy sauce (approx. 15 ml) around the edge of the pan. Let the soy sauce caramelize slightly to coat the corn in a rich, smoky aroma. Your grilled corn is ready—set it aside until the rice is done.

Fluffing, Mixing, and Steaming the Rice

When the rice is done, open the lid to release a wonderful wave of sweet corn aroma. Carefully remove the husks and cobs. Instead of adding the grilled corn immediately, first gently fluff the rice on its own to let it breathe. Fluffing the rice first ensures a perfectly light and airy texture. Once fluffed, add all of the grilled corn into the rice cooker. It will look like a very generous amount, but mix it thoroughly into the rice. Once well combined, close the lid and let it steam for 10 minutes. This steaming step is crucial, as it allows the smoky flavor of the grilled corn and the aroma of the soy sauce to meld beautifully with the rice.

The Finishing Touch: Butter & Taste Test

After steaming for 10 minutes, it's time for the final touch. Add 30g of butter. Adding the butter at this exact moment—just before serving—allows the heat to release its rich aroma, maximizing the flavor. Gently fold the butter into the rice with a spatula until it melts completely. Your ultimate, incredibly delicious grilled corn rice is now complete! Scoop it into bowls and enjoy while it's hot. One bite reveals the natural sweetness of the corn, the smokiness of the caramelized soy sauce, and the rich depth of the late-added butter. It is so delicious you won't be able to help but say 'Wow!' Please try this exquisite mixed rice recipe, where the timing of the soy sauce and butter makes all the difference.

About プロが教える家庭料理　papa′s cooking

TSUNAGARI MEO｜月額5,000円でGoogleクチコミが自然に増えるMEO対策ツール