Steps

1. Rinse 2 cups of rice and soak for 30 minutes. (Key Tip!) Don't over-wash the rice; the first rinse is sufficient. Gently rinse afterwards, soak thoroughly for 30 minutes, then drain in a colander to achieve delicious cooked rice.
   🕒 03:54
2. Drain and set aside in a colander.
   🕒 04:32
3. Husk the 1 corn on the cob.
   🕒 01:57
4. Finely chop the green silk (beard) of the corn into pieces about 1cm long.
   🕒 02:41
5. Shave the kernels off the cob with a knife and place them in a bowl.
   🕒 02:49
6. Roughly chop the cob.
   🕒 03:30
7. Add the prepared 2 cups of rice to the donabe (earthenware pot).
   🕒 04:49
8. In a bowl, combine 360cc of water, 40cc of Cooking Sake (Rice Wine), and 1 tsp of salt, then add to the donabe.
   🕒 04:55
9. Add the 3g of Kombu (dried kelp), the chopped corn cob, and the finely chopped corn silk to the donabe.
   🕒 05:43
10. Place the donabe over high heat. Once boiling, reduce to medium heat and cook for 5 minutes. (Key Tip!) If it starts to overflow while boiling, slightly shift the lid to prevent too much moisture from escaping.
    🕒 06:23
11. After cooking on medium heat for 5 minutes, reduce to low heat and cook for an additional 15 minutes.
    🕒 09:07
12. Heat a frying pan over medium heat without adding any oil, and dry-roast the corn kernels.
    🕒 08:38
13. Once browned, pour 1 tsp of Soy Sauce onto the hot parts of the pan to release the aroma, toss to coat, and remove.
    🕒 09:16
14. Remove the Kombu (dried kelp) and the corn cob from the donabe.
    🕒 09:56
15. Add the roasted corn kernels to the donabe, turn off the heat, and let it steam for 5 minutes.
    🕒 10:23
16. Top with butter (to taste) as desired and serve in bowls.
    🕒 10:45