Japanese Corn Rice

Name: Japanese Corn Rice
Prep time: 10 min
Cook time: 23 min
Total time: 43 min
Ingredients: 360 mL jasmine rice (2 rice cooker cups); 350 mL water; 2 tbsp mirin; 2 tbsp soy sauce (low sodium); 1 pinch salt; 1 cup corn (fresh, canned, or frozen); 1 tbsp butter

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Prep Time: 10 minutes

Cook Time: 23 minutes

Total: 43 minutes

Servings: 6

Author : Carmy

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Ingredients

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Instructions

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Step 1

Rinse the rice thoroughly until the water runs clear. Then add the rice to a donabe or Dutch oven. Add the water, mirin, and soy sauce.

Step 2

Place the corn on top in an even layer, do not stir.

Step 3

Place the lid on top and cook the rice on medium heat for 8 minutes then lower to low heat for 15 minutes. Then, turn off the heat and let the rice rest for 10 minutes before opening the lid and adding butter on top.

Step 4

Fluff the rice and give it a good mix so the butter is distributed throughout. Add more if desired.

Step 5

Serve immediately.