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
Set up a pot of water to boil
Cut the ends off the corn cob and cut it in half
Boil for at least 5 minutes until softening
In a pan, heat to medium heat
Melt the butter, and add the mirin, sugar, and red pepper flakes
Add the corn in to the pan and roll in the mixture while cooking
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.