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Japanese Grilled Corn (Yaki Tomorokoshi)
Japanese grilled corn, known as yaki tomorokoshi, is a popular festival street food that combines sweet, savory, and buttery flavors. This stovetop version captures that classic outdoor taste using a skillet and a touch of liquid smoke instead of an open flame. The corn is boiled until tender, then seared in vegan butter until the kernels turn golden brown. A final brush of soy sauce adds a deep umami finish. It makes a fantastic side dish for summer barbecues or casual weeknight dinners.
Ingredients
- 2 whole ears of corn, shucked
- 1 tablespoon plus 2 teaspoons vegan butter
- 5 drops of liquid smoke (see Note )
- 1 to 2 tablespoons soy sauce
Instructions
- 1Boil a large pot of water over high heat. Drop in the shucked corn and cook for roughly 10 minutes until tender, then drain the water completely.
- 2Warm the vegan butter in a skillet set to medium heat.
- 3Place the boiled corn in the pan and cook for about 5 minutes, turning occasionally, until the kernels develop a golden brown color. Stir in the liquid smoke.
- 4Remove the skillet from the heat. Use a pastry brush to coat the corn with soy sauce and the remaining melted butter from the pan.
- 5Serve the corn right away while hot.