Japanese Grilled Corn On The Cob (Yaki Tomorokoshi) – a delicious recipe with corn, olive oil, salt, corn, soy sauce, mirin. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat broiler with rack in the center of the oven.
2
First prepare the Glaze. Mix all of ingredients for the glaze in a small saucepan and place over medium heat. Simmer and stir until sugar is melted. Remove from the stove and set aside.
3
Line a small baking sheet pan with aluminum foil (the glaze gets sticky). Place corn on the lined baking sheet and rub with olive oil and sea salt. Place baking sheet under the broiler for about 8 minutes (every broiler is different so you must keep an eye on it). Check to see if corn is slightly browning on a few kernels and turn to the other side. Continue to watch corn and roll making sure all sides are getting slightly golden brown, total time about 15-20 minutes. After corn turns slightly brown brush the top side of the corn with the glaze. After about two minutes roll corn to the other side and brush with more glaze. Continue to do this about three or four more times as you roll the corn every 1-2 minutes each time making sure the glaze is caramelized and the corn is completely covered in the glaze. Make sure the glaze doesn't burn.
4
Remove the corn from the oven, sprinkle with Shichimi Togarashi (if using) and serve warm.
333
kcal
Calories
26
g
Fat
25
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 ears fresh corn, the cob, 1 -2 tablespoon olive oil, 1 teaspoon sea salt, Glaze for the corn, and more.
Yes, Japanese Grilled Corn On The Cob (Yaki Tomorokoshi) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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