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Japanese Grilled Corn (Yaki Tomorokoshi)
Two ears of corn boil first, then go into a hot skillet with vegan butter and five drops of liquid smoke — enough to mimic the char of an open flame without a grill. Turn the cobs until the kernels take on golden-brown patches on all sides. Brush on soy sauce in the final minute; it sizzles, caramelizes, and gives the outside a savory lacquer. Ready in 20 minutes, serves two.
Equipment
- Stovetop
- Saucepan
- Skillet
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
- 1Bring a large pot of water to a boil over high heat. Add the shucked corn and boil for about 10 minutes until tender, then drain well. Removing excess water ensures the corn sears properly instead of steaming in the skillet.
- 2Melt the vegan butter in a skillet over medium heat. Add the corn and cook for about 5 minutes, turning occasionally, until the kernels turn golden brown. Stir in the liquid smoke.
- 3Remove the skillet from the heat. Brush the corn generously with soy sauce and the remaining melted butter from the pan before serving.
Notes
- Ingredient: Liquid smoke is widely available in the condiment aisle at most supermarkets.
- Serving: You can serve the ears of corn whole or cut them into thirds for easier eating.
- Equipment: For extra charring without a grill, carefully use a kitchen blowtorch on the kernels right before serving.