My summer obsession of donabe corn rice has so many variations and this one is my new favorite! I never thought the combination of umeboshi (Japanese pickled plum) and corn make such great combination in flavors. I love making onigiri with this rice to take to picnic!
Tag Archives: Corn
Corn & Hijiki Rice with Olive Oil
This donabe dish is a variation of my other corn rice recipes and has been a big hit! This is 100% vegan and its flavor is really rich with corn, and fresh and aromatic with the addition of the extra virgin olive oil and mixed herbs. This dish makes a great one plate meal and tastes great at a warm or room temperature. Happy Donabe Life!
3-3-3 Corn Salad
Only 3 ingredients, 3 minutes steaming, and 3 steps – this simple “no-recipe” recipe showcases how our donabe steamer, Mushi Nabe can quickly cook the corn and brings out its natural sweetness while retaining its crispness. You can embellish the dish with additional ingredients if you like, but I really love this simplicity and savor the beautiful flavor combo of sweet corn, Yuzu Salt, and olive oil. Perfect appetizer/ side dish for your summer BBQ dinner!
Smokey Shoyu Corn Hijiki Rice
This rice dish has been a big hit throughout this summer, and I made it many times. As long as you have nice sweet fresh corn, this dish can almost never fail. Corn and hijiki seaweed go so well together (I also like to make a salad dish featuring these two ingredients), and they blend in with the rice nicely.
The butter and Smoked Soy Sauce are added after the rice is made, so they keep the really fresh flavors. The aroma is quite irresistible. If you don’t have the Smoked Soy Sauce, you can use a regular soy sauce for a non-smokey version.
Smoky Shoyu-Flavored Corn & Bacon Rice
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.
Rice Balls with Three Kinds of Toppings (Summer Version)
Onigiri
At our 2018 Summer Festival at TOIRO, we made hundreds of onigiri (rice balls) with freshly made rice in our double-lid donabe rice cooker, Kamado-san, and served with these summer-theme toppings. We were so happy that many of our guests kept coming back to try more. The Walnut Miso includes Fig Vinegar so it has a refreshing and soft acidity. The Slow-Roasted Tomato is rich in umami and the Smoked Soy Sauce adds an extra layer of complexity. The Roasted Corn and Yuzu-Kosho Mayo has a beautiful, sweet corn flavor with an aromatic heat from the Yuzu-Kosho. These toppings are also great to serve with cold tofu or grilled meat. We hope you will try all three kinds. The amounts of these toppings in this recipe are more than enough to make the suggested servings, so you can keep any leftover for another use.
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.
Smoked Chinese-style Cold Noodle
Smoked Hiyashi Chuka
Smoked toppings give such a tasty and unique upgrade to the popular summer dish. This dish has not only been a summer hit at my home, but I actually like to make it whenever I want all year round. The yuzu-flavored broth is so refreshing and creates a nice balance with the smoked toppings. For me, Yuzu-Kosho is an essential addition to add a nice kick to this dish, but it’s totally optional for those who prefer a less spicy flavor.
Cold Corn Tofu
Tomorokoshi Tofu
This dish is especially simple to make, as the ingredients are just corn, water, sea salt and kudzu (arrowroot starch). Really, that’s it, and every time I make this dish, everybody becomes crazy about it. The texture is nicely jiggly and the flavor is packed with rich natural flavors of fresh corn. Enjoy with a little bit of wasabi paste, if you like. In the photo below, I used sliced, blanched okra for decoration. This dish is such a nice summer treat.
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