Yaki Tomorokoshi is the grilled corn or the Japanese Corn On The Cob. This is a delicious seasonal Japanese street food, where corn is boiled and grilled with miso and then seasoned with soya sauce.
When I was searching for dishes starting with Y, I had few choices, mostly from Chinese and Japanese. I came across a dish called the Yakitori Atsuage. Another one called Youtiao, also known as Chinese fried churros. Yasai Korokke which translates to Fried Vegetables from Japan similar to croquette. Korokke is the Japanese name for a deep-fried and Yasai is vegetable. I wasn’t ready for yet another vegetable pakoda. So I felt that this Yaki Tomorokoshi was much easier to make.
Corn which is known as Tomorokoshi in Japanese is a common ingredient that is added to bread, pizzas and pasta. When in season, you will find cobs on a stick grilled by the street vendors at festivals. In this version, the corn is boiled, then grilled with miso to get that smoky char. The grilled corn is buttered and seasoned with soya sauce.
Yaki means grill in Japanese and I made sure I did this when we get corn in our regular vegetable shopping. Once you grill the corn, it is then coated with sweet soya sauce and sprinkled with the spice mix.
Chinnu and Konda are very fond of corn on the cob. So when I boiled some corns I asked if Konda will be willing to try a new dish. She was all for it and I made one portion just for her.
So this Japanese Corn on the Cob was my choice for Y in the A to Z International Street Foods. If you are interested to know the Flatbread for Y, check this post.
In this A to Z International Street Foods:
A for Arancini
B for Bunny Chow
C for Chatamari
D for Dürüm
E for Empanada
F for Fataa’ir Farmaajo
G for Gilgeori Toast
H for Hua Juan Bao
I for Imqarrun il-Forn
J for Jasuben's Pizza
K for Khachapuri
L for Lángos
M for Mofo Anana
N for Nachos Supreme
O for Okonomiyaki
P for Panelle
Q for Qamdi
R for Rustico
S for Sabich
T for Toshka
U for Usal Poha
V for Vyprážaný syr
W for Waffle Savory Sandwiches
X for Xalapan Molotes
Step By Step Pictures for Yaki Tomorokoshi
Yaki Tomorokoshi ~ Japanese Corn On The Cob
For the Corn
1 Corn Fresh / Corn on Cob
1 tsp Olive Oil
1 /2 tsp Salt
Glaze for the Corn
3 tsp Soy Sauce
1 tsp Mirin I substituted with Vinegar
2 tsp Sugar
Shichimi Togarashi
For the Glaze, mix all the ingredients in a small saucepan and cook on a low flame until sugar melts. Remove from the stove and set aside.
For boiling the corn, clean the corn and pressure cook with a pinch of salt. Remove and cool for 5 to 7 mins.
Insert a skewer on the end and brush the corn on the cob with olive oil.
Grill till done. Then apply the soya sauce glaze over the corn, and continue grilling till the corn is completely done.
When serving, sprinkle a pinch salt and the spice mix.
The recipe calls for Shichimi togarashi, the Japanese Seven Spice mix
Shichimi togarashi is a Japanese 7-spice blend that typically includes red chilli flakes, dried orange peel, white sesame seeds, black sesame seeds, nori (seaweed) flakes, poppy seeds and ginger.
Since I have no idea where to get this, I simply checked if we could substitute Shichimi togarashi with something. So I ended up making a simple mix that called for per tsp to combine 3/4 tsp Red Chilli Powder + 1/4 teaspoon white or black sesame seeds.
Recipe
Yaki Tomorokoshi ~ Japanese Corn On The Cob
Ingredients
For the Corn
- 1 Corn Fresh / Corn on Cob
- 1 tsp Olive Oil
- 1 /2 tsp Salt
Glaze for the Corn
- 3 tsp Soy Sauce
- 1 tsp Mirin I substituted with Vinegar
- 2 tsp Sugar
- Shichimi Togarashi
Instructions
- For the Glaze, mix all the ingredients in a small saucepan and cook on a low flame until sugar melts. Remove from the stove and set aside.
- For boiling the corn, clean the corn and pressure cook with a pinch of salt. Remove and cool for 5 to 7 mins.
- Insert a skewer on the end and brush the corn on the cob with olive oil.
- Grill till done. Then apply the soya sauce glaze over the corn, and continue grilling till the corn is completely done.
- When serving, sprinkle a pinch salt and the spice mix.
- The recipe calls for Shichimi togarashi, the Japanese Seven Spice mix
- Shichimi togarashi is a Japanese 7-spice blend that typically includes red chilli flakes, dried orange peel, white sesame seeds, black sesame seeds, nori (seaweed) flakes, poppy seeds and ginger.
- Since I have no idea where to get this, I simply checked if we could substitute Shichimi togarashi with something. So I ended up making a simple mix that called for per tsp to combine 3/4 tsp Red Chilli Powder + 1/4 teaspoon white or black sesame seeds.
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Priya Suresh says
I love grilled corn on the cob, and that glaze for the corn sounds seriously very interesting Yaki tomorokoshi rocks Valli. Amazing Japanese style corn.
Harini says
We love grilled corn and the spicy mix is a must try. Fantastic find.
Kalyani says
Lovely take on Japanese grilled corn. Will try this for the kids
Vaishali Sabnani says
The corn Japanese style sounds fantastic. The soya there is very mild and light in color, I am trying to get the Japanese flavors..great find Valli. We all love corn and this variation gives us yet another variation.
Sandhiya says
Japanese version of grilled corn looks awesome, Valli. Shichimi togarashi spice sounds flavorful and kudos to you for making it with the substitute, Great Share !!!
srividhya says
The Japanese style corn on the cob sounds very interesting. Love the sweet soy flavors that went it. Yummm.
Pavani says
Wow, what a delicious looking grilled corn that is Valli. Great find for the letter Y. It's grilling season here and I would love to try this soy sauce basted corn on the grill.
simplytadka2 says
Perfectly done.. looks tasty.
Sharmila - The Happie Friends Potpourri Corner says
This is lovely adding sauce in the grill makes it lovely.. Wish to taste this out sometime soon!!
cookingwithsapana says
Corn on the cob is my all time favorite and serving it with soy sauce and vinegar must be interesting idea. Love the unique Japanese name of it.
Gayathri Kumar says
Love the intense research you have done Valli. Making it the authentic way is wonderful. I am sure Konda had a delicious treat that day.
mayurisjikoni says
I'm awed by your research for most of the dishes in this series and others too. Isn't it amazing that corn seems to be a universal street snack/food. Here too its common to find roasted corn everywhere. They serve it with salt, chili and the special lime called malimau.
manjulabharathkumar2016 says
wow I have never tired sweet soya sauce on corn on the cob , sounds very interesting valli and looks so addictive ... Such an wonderful pick for the letter valli. Very informative intro there.
Sandhya Ramakrishnan says
Oh Wow! I really want to try the charred corn on the cob with the soy sauce. Love this aazing street food and what a great find this is!
Suma Gandlur says
Grilled corn with asian flavored sauce sounds interesting.
Padmajha PJ says
Corn on the cob with soya and spice glaze does sound like something I will like. And when the kids are ready to try out our experiments, it makes the cooking process all the more interesting,right!