Japanese Grilled Corn on the Cob (Yaki Tomorokoshi)

READY IN: 28mins
Recipe by momaphet

This is a dish that is frequently served at the Summer festivals, or Natsu Matsuri. Ut is usually prepared over a charcoal grill but you can serve it any time using your oven broiler. Shichimi Togarashi (Japanese 7 spice) is a chili pepper spice blend, can be purchase at your favorite Asian grocer, on Amazon or you can make your own . Adapted from the food blog Lovely Lanvin

Top Review by sheepdoc

This was tasty, but difficult to do. Lots of basting. I was trying to cook Yakitori at the same time. I think it might have been better if it cooked in foil with the sauce and maybe just a few minutes out of the foil to caramelize.

Ingredients Nutrition

Directions

  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.

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