Yaki tomorokoshi

What to get ready

• Sweet corn 4 ears
• Soy sauce 2 ⅔ tbsp
• Mirin 2 ⅛ tbsp
• Sugar 0.6 oz
• Unsalted butter 1.1 oz
• Salt 0.1 oz

Method

1. 1 Peel the corn, then blanch it for 5 minutes to make the kernels plump.
2. 2 Mix soy sauce with mirin and sugar, and simmer for 2 minutes until slightly thickened.
3. 3 Grill the corn on a charcoal grill or griddle for 10 minutes, turning it frequently until golden brown on all sides.
4. 4 Spread the sauce over the corn and grill for another 4 minutes until the sauce is slightly browned and fragrant.
5. 5 Spread unsalted butter and sprinkle with a little salt, eat hot right off the stick.

With an appliance

• Oven 28 min

  Replace steps 3-4: place the corn on the racks in the oven at 230 degrees for 11 minutes, rotate the tray after 6 minutes, then brush with sauce and bake for another 3 minutes; the caramel sauce is even, no need to turn, but it lacks the smoky flavor.