How to make Butter Soy Sauce Corn | Japanese Street Food

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offer a similar taste.

Peel off the outer leaves of the corn husk, leaving a few inner husks for flavor and moisture.

Remove the bottom of the cob.

Place the corn in a microwave-safe container with a lid and microwave on high for 3 minutes.

Carefully transfer the corn to a cutting board using a kitchen paper towel to hold it as it will be hot.

If the corn needs more cooking, microwave for an additional 20-30 seconds or until ready.

Cut off the bottom end of the corn slightly, then wiggle the top of the corn side to side until it slips out of the remaining husks.

Wash the corn to clean it.

Wrap the corn with the paper towel used to hold it, place it back in the container, cover it, and let it rest to cool down.

Mix 1 tablespoon of soy sauce with 1 teaspoon of mirin to make the sauce.

Once the corn has cooled, cut it into three pieces carefully.

Take one piece and cut it in half lengthwise, then cut those halves in half again to get 12 bite-sized corn pieces.

Preheat a pan over medium heat.

Add 10 grams of butter to the preheated pan and spread it out evenly.

Place the corn pieces with the kernels side down in the pan and cook for about 4 minutes or until the corn turns a nice brown color, flipping occasionally.

After about 4 minutes, turn off the heat and add the sauce to the pan, tossing the corn to coat it evenly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens