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["Dry thawed corn with paper towels, gently blotting to remove water.", "In small bowl, add approx. 2 tablespoons of rice vinegar and 1/2 tsp of ginger juice to corn. Using the back of a spoon, gently press the corn into the vinegar until all corn is coated. Marinate for 30 minutes.", "Combine rice and water in small saucepan (with lid). Bring to a boil, reduce to simmer, cover with tight-fitting lid, and simmer for 20 minutes. Remove from heat, and keep lid on for an additional 5-10 minutes to gently cook the rice to completion.", "Chop carrot in half lengthwise, and chop into half-circles as seen in dish photo. Sautee carrots in a plain vegetable or canola oil on medium heat. Remove from pan and set aside.", "As carrots sautee, combine salt, sugar, and eggs in a mixing bowl and whisk thoroughly until a pale yellow.", "Drain remaining vinegar/ginger juice from corn. Sautee corn at medium-low heat until cooked.", "In separate non-stick pan, add thorougly whisked egg mixture at medium heat. As soon as the egg touching the center of the pan begin to set, use chopsticks to begin vigorously scraping the egg from the pan. Your goal is fine, small, fluffy pieces of cooked egg. Continue to stir and scrape until all egg is cooked.", "Add cooked rice to high-sided bowl, and press down with spatula. Cover one side with cooked egg, and the other with cooked corn. Place carrot down middle of dish, and enjoy!", "Optional: Some people enjoy coating the rice with ""donburi sauce,"" a diluted mixture of soy sauce, mirin (sweet rice wine), and water. Do this prior to adding corn and egg."]
