Corn Rice

Tomorokoshi Gohan

Corn rice is one of my favorite summer dishes to make. It’s simple and full of summer flavors. I like to cook with my cold-infused Kombu and Shiitake Mushroom Dashi, so I just let the dashi infuse half-day to overnight in the fridge and it’s ready to use. This dish is completely vegan, but you can cook with your choice of other stock (kombu & bonito dashi, chicken stock, etc.), too. For this recipe, I also added a packet of 16 Multi Mixed Grains (it’s so good), but if you would like to make it without it, you can reduce the amount of the dashi by a tablespoon or so. To add some kick to the dish, I like adding the Kanzuri Yuzu Sauce to the dish. You can top the rice with a small amount of the sauce or mix it in to the rice to enjoy. It’s quite addictive.

Vegan option

This is a vegan dish.

Equipment

Kamado-san (3 rice-cup size)

Servings

4 - 5

Ingredients

2 rice-cups (360 ml) short grain rice, rinsed
1 packet (1.1 oz/30 g) 16 multi mixed grains (optional)
1 1/2 cups (360 ml) kombu and shiitake mushroom dashi (keep the shiitake)
2 tablespoons sake
1 1/2 teaspoons sea salt
1 tablespoon sesame oil
2 dry shiitake mushrooms (caps only) used for making kombu and shiitake mushroom dashi (above), thinly-sliced
Kernels from 2 ears medium-size corn
Thinly-sliced shiso leaves, for garnish
Kanzuri yuzu sauce, for serving (optional)

Procedure

Combine the rice, multi mixed grains, dashi, sake, sea salt, and sesame oil in Kamado-san. Let the rice soak for 20 minutes.
Spread the shiitake over the rice, followed by the corn, in even layers.
Cover Kamado-san with both lids and cook over medium-high heat for 13 – 15 minutes, or until 2 – 3 minutes after the steam starts puffing out of the top lid.
Turn off the heat and let it stand for 20 minutes.
Uncover and gently fluff the contents with a spatula. Serve into individual bowls and garnish with some sliced shies leaves. If you like, you can top the rice with a small amount of the Kanzuri yuzu sauce, or mix it in to the rice to enjoy.