1 / 1
Japanese Grilled Corn (Yaki Tomorokoshi)
A staple of Japanese summer festivals, yaki tomorokoshi brings sweet, savory, and buttery flavors together on a single cob. This stovetop version captures that classic outdoor taste using a skillet and a touch of liquid smoke instead of an open flame. You'll boil the corn until tender, then sear it in vegan butter until the kernels turn golden brown. A final brush of soy sauce adds a deep, savory finish that makes the kernels completely irresistible.
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.