Here’s another version of my corn rice; this one has a big, bold flavor with the addition of rendered bacon, Smoked Soy Sauce, and butter. This is a great dish to serve at a summer party, too. When I made this dish at an outdoor BBQ dinner one day, everybody went crazy and it was gone so quickly! Corn is so sweet and savory at the same time, with its nice smokey and nutty flavor. Although this addition is highly recommended, if you would like to omit the 16 Multi Mixed Grains, you can reduce the amount of the dashi by a tablespoon or so.
EquipmentKamado-san (3 rice-cup size)
Servings4 - 5
- 3 slices (about 3 oz/80 g) bacon, cut into 1/4″ (6 mm) thick slices crosswise
- 2 rice-cups (360 ml) short grain rice, rinsed
- 1 packet (1.1 oz/30 g) 16 multi mixed grains (optional)
- 1 1/3 cups plus 2 teaspoons (330 ml) kombu and bonito dashi or you choice of stock
- 2 tablespoons sake
- 2 tablespoons smoked soy sauce
- kernels from 2 ears medium-size corn
- 2 tablespoons unsalted butter, but into smaller cubes
- chopped cilantro, for serving
- Place the bacon slices in a small sauté pan and set over medium heat. Sauté until they are lightly browned, about 3-4 minutes. Transfer the bacon onto a plate lined with paper towel. Set aside.
- Combine the rice, multi grains, dashi, sake, and smoked soy sauce in Kamado-san. Let the rice soak for 20 minutes.
- Spread the corn over the rice in an even layer
- 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 add the butter. Gently fluff the contents with a spatula. Serve into individual bowls and garnish with some chopped cilantro, if you like.
Once the rice is cooked and rested, add the butter and gently fluff.
The combination of the smoked soy sauce and butter brings out such beautiful aroma.
For rice measurement, traditional Japanese rice measurement is used.
- 1 rice-cup = 3/4 US cup = 180 ml