Wickedly Addictive Japanese Corn Rice

If you think you know corn rice, think again. This isn’t just corn mixed with rice; it’s a flavor explosion that will make you wonder how you ever lived without it. We’re talking sweet, savory, and incredibly fragrant, with a beautiful glossy finish on every grain of rice.

The secret? A few clever tricks, including pan-frying the corn to bring out its nutty aroma and a surprise ingredient that creates a ridiculously luxurious texture. Forget everything you thought you knew and get ready to make something truly, “stupidly” delicious.

Ingredients (Serves 1)

For the Pan-Fried Corn:

• Fresh Corn: 1/2 cob

• Vegetable Oil: 1/2 tsp

• Soy Sauce: 1/2 tbsp

• Sugar: 1 tsp

• Ajinomoto: A small dash

• Butter: 1/2 tsp

For the Rice:

• Uncooked Japanese Rice: 150g (5.3 oz)

• Water: 200ml (0.85 US cups)

• Sake: 1 tbsp

• Soy Sauce: 1/2 tbsp

• Sugar: 1/4 tsp

• Dashi Powder: A pinch

• The Secret Ingredient → Vanilla Ice Cream: 1/2 tbsp

For Topping:

• Shiso Leaves (finely chopped): About 3 leaves

Instructions

1. Wash the Rice: Gently wash the rice in a bowl, changing the water several times until it runs mostly clear. Transfer the rice to a sieve to drain completely.

2. Prepare the Corn: Carefully slice the corn kernels off the cob with a knife. Here’s a key tip: Keep the cob! It’s packed with flavor and we’ll use it later.

3. Pan-Fry the Corn: In a frying pan, heat the oil over medium-low heat. Add the corn kernels and sauté, stirring occasionally. Be patient and let the kernels get a nice, browned char on all sides. This step is vital for creating a deep, roasted aroma that makes the dish so special.

4. Season the Corn: Mix the ★ ingredients (soy sauce, sugar, MSG) to create a sauce. Pour it over the charred corn and stir-fry until the liquid is fully absorbed. Turn off the heat, add the butter, and stir until it melts. Set the corn aside. Feel free to add more butter if you’re a butter lover!

5. Prepare the Rice for Cooking: In a medium pot (a donabe or clay pot is great, but any heavy-bottomed pot will work), combine the drained rice with the ☆ ingredients (water, sake, soy sauce, sugar, and dashi powder).

6. Add the Magic: Now for the secret weapon: add the vanilla ice cream and stir until it dissolves into the liquid. The milk fat and sweet fragrance from the ice cream make the rice incredibly shiny and enhance the corn’s sweetness for a surprisingly elegant taste. If you don’t have vanilla ice cream, you can use an extra pat of butter instead.

7. Infuse with Flavor: Push the reserved corn cob into the center of the rice mixture. The cob releases its sweet umami into the water as it cooks, ensuring every single grain of rice is infused with delicious corn flavor.

8. Cook the Rice: Cover the pot with a lid and bring it to a boil over high heat. Once it’s boiling, immediately reduce the heat to low and let it simmer for 15-20 minutes. The rice is done when all the water is absorbed. A great way to tell is to lean in close (carefully!) and smell for a faint, toasty scent.

9. Finish and Serve: Remove the corn cob. Sprinkle the pan-fried corn and the finely chopped shiso leaves over the top. For the best flavor, mix everything together thoroughly before serving in a bowl. Enjoy!