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CuisineAsianJapaneseHalalSoyGlutenHigh-FiberLow-FatUnder 1 HourUnder 45 MinutesPan FryMeal PrepSummerWeeknightSnacksSidesKid-FriendlyDinnerUnder 30 MinutesEasy5 Ingredients or LessVegetarianVeganHealthyDairy-FreeComfort Food

Yaki Tomorokoshi (Japan)

featured in Corn on the Cob Around the World

Experience the flavors of Japan with this Yaki Tomorokoshi recipe, a scrumptious grilled corn dish that's bursting with umami goodness. You'll be transported to the streets of Tokyo with every juicy, savory bite!

Rie McClenny
Tasty Team
80% would make again
Total Time

20 minutes

20 min

Prep Time

10 minutes

10 min

Cook Time

10 minutes

10 min

Yaki Tomorokoshi (Japan)
Total Time

20 minutes

20 min

Prep Time

10 minutes

10 min

Cook Time

10 minutes

10 min

Ingredients

for 3 servings

  • 3 ears corn, shucked
  • 1 tablespoon canola oil
  • 3 tablespoons soy sauce
  • 1 tablespoon sugar

Nutrition Info

  • Calories 146
  • Fat 2g
  • Carbs 30g
  • Fiber 3g
  • Sugar 8g
  • Protein 5g

Estimated values based on one serving size.

Preparation

  1. Blanch the corn in a large pot of boiling water for 3 minutes. Remove the corn from the pot.
  2. Heat the canola oil in a medium pan over medium-high heat. Add the corn and cook, turning occasionally, until nicely browned on all sides.
  3. In a small bowl, combine the soy sauce and sugar. Pour over the corn in the pan and brush over the corn until well coated. Transfer to a serving plate.
  4. Enjoy!
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Yaki Tomorokoshi (Japan)