Festival Month Yaki Tomorokoshi

Prep: 10 minutes Grill: 5-10 minutes

For C’est La Cuisine I chose Japan and it’s festivals as my topic. This dish is one. It’s a grilled corn dish with fun flavours. A fast dish to walk around and enjoy.

Ingredients

• 1 ear of corn

• 2 tbls butter

• 2 tbls mirin

• 1 tsp sugar

• Red pepper flakes to taste

Prep

1. Set up a pot of water to boil

2. Cut the ends off the corn cob and cut it in half

3. Boil for at least 5 minutes until softening

4. In a pan, heat to medium heat

5. Melt the butter, and add the mirin, sugar, and red pepper flakes

6. Add the corn in to the pan and roll in the mixture while cooking

7. If you have a grill, transfer to a grill and finish cooking for five minutes there. If not, keep cooking in the pan for that five minutes or so

Afterthoughts

These were so delicious. I loved every bite. I made a sauce to go with it that was a mixture of ketchup, Worcestershire, and soy that took it to another level. This is great walking around food.