Steps

1. Measure and prepare 300g of rice.
   🕒 02:20
2. Put the rice in a bowl and gently wash it twice with water. 【Tip!】 Over-washing can remove the aroma of the rice, so wash it only twice to preserve the corn's fragrance.
   🕒 02:35
3. While the rice is soaking in water, peel 1 ear of corn.
   🕒 03:38
4. Cut off the tip of the corn, cut it in half, then use a knife to shave off the kernels.
   🕒 03:54
5. Place the washed rice, 1/2 tsp salt, 1 tsp soy sauce, 1 tsp Mirin (Sweet Rice Wine), and 5 dashes of MSG(Ajinomoto) (MSG) into the inner pot of the rice cooker.
   🕒 05:09
6. Add slightly less water than the rice cooker's marked level. 【Tip!】 Reducing the water slightly will result in firmer rice.
   🕒 05:44
7. Add the shaved corn kernels and the corn cob to the inner pot. 【Tip!】 When using fresh corn, adding the cob significantly enhances the umami.
   🕒 06:06
8. Set the rice cooker and start cooking in normal mode.
   🕒 06:28
9. While the rice is cooking, heat 15g of butter in a frying pan over medium heat to make browned butter.
   🕒 13:30
10. Once the butter turns brownish and fragrant, add 1 tbsp Mirin (Sweet Rice Wine) and 1 1/2 tbsp soy sauce and simmer until reduced. 【Tip!】 Reducing it concentrates the umami and sweetness, and the alcohol evaporates, creating a delicious sauce. Simmer until the sauce thickens to about 2-2.5 tbsp.
    🕒 14:26
11. Once the rice is cooked, remove the corn cob and drizzle the prepared browned butter soy sauce over the rice.
    🕒 15:36
12. Mix well throughout.
    🕒 16:22
13. Season with salt and black pepper to taste, if desired.
    🕒 18:11