Description
Experience the irresistible creaminess of this Japanese Corn Rice recipe, perfectly fragrant and lightly sweetened with mirin and soy sauce. Made with jasmine rice and a buttery finish, this comforting dish is simple to prepare and ideal for a satisfying meal any day.
Ingredients
Scale
Rice Mixture
- 1 cup Jasmine rice
- 1 cup Water
- 1 teaspoon Salt
- 2 tablespoons Mirin
- 2 tablespoons Low sodium soy sauce
Toppings and Finish
- 1 cup Corn (fresh, canned, or frozen)
- 2 tablespoons Butter
Instructions
- Rinse the rice: Thoroughly rinse the jasmine rice under cold water until the runoff is clear to remove excess starch and ensure a fluffy texture.
- Combine ingredients in the pot: Add the rinsed rice to a donabe (Japanese clay pot) or a Dutch oven along with water, mirin, soy sauce, and salt.
- Add corn topping: Evenly layer the corn on top of the rice mixture without stirring to keep the layers separate.
- Cook on medium heat: Place the pot on medium heat and cook for 8 minutes, allowing the rice to start absorbing liquid.
- Simmer on low heat: Reduce the heat to low and continue cooking for 15 minutes until the rice is tender and the liquid is absorbed.
- Rest the rice: Turn off the heat and let the rice rest with the lid on for 10 minutes to finalize cooking and enhance texture.
- Fluff and finish: Fluff the rice gently with a fork and stir in the butter until melted and fully combined for a rich, creamy finish.
- Serve warm: Transfer to bowls and serve immediately as a comforting and delicious warm dish.
Notes
- You can use fresh, canned, or frozen corn based on availability; all work well in this recipe.
- A donabe or heavy-bottomed pot like a Dutch oven helps with even cooking but use any suitable pot with a tight-fitting lid.
- If you prefer a stronger umami flavor, slightly increase the soy sauce but be cautious of saltiness.
- Serve as a side or enjoy it as a light main dish with a side of pickled vegetables or grilled protein.
- Do not lift the lid during resting to allow proper steam retention for perfect rice texture.
