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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.

Print Pin

Yaki Tomorokoshi ~ Japanese Corn On The Cob

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.

Course Snacks

Cuisine Japanese

By Cook Method Stovetop

Occasion Evening Snack

By Diet Kid Friendly

Dish Type Street Food

Author Srivalli

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.

Tried this recipe?Mention @Cooking4all or tag #Cooking4all!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

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