Meshi by Katherine Tamiko Arguile

Author:Katherine Tamiko Arguile [Arguile, Katherine Tamiko]
Language: eng
Format: epub
Published: 2022-01-21T00:00:00+00:00

YAKITOMOROKOSHI

Japanese-style chargrilled corn on the cob

Serves 4

You can grill these wonderful, healthy street-food snacks on the barbecue, or in an oven grill. It’s easiest if you parboil the corncobs first to prevent the delicious, sticky basting sauce from burning if it takes too long for the corn to cook over the charcoal.

INGREDIENTS

4 fresh corncobs, husks and silk removed

1 tbsp shōyu

½ tbsp mirin

METHOD

Soak the corncobs in cold, fresh water for an hour or so. Meanwhile, combine the shōyu and mirin in a small bowl. Set a large pan of salted water over high heat and bring to the boil, then place the soaked corncobs into the water and boil for 2–3 minutes or until tender. Drain thoroughly and set aside to cool, then pat dry with paper towel once they’re cool enough to handle.

Get the charcoal white-hot in the barbecue, or set the oven grill to high.

Baste the corn with the shōyu and mirin mixture and set over the heat on a wire rack if using an oven grill, turning every few minutes, brushing with more sauce each time until charred and sticky and so that the kernels are cooked through and juicy. Wrap a large napkin around your neck and tuck in.

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