A flavorful rice dish made with whole corn cobs, packed with umami. By extracting broth from the cobs and cooking the rice with it, you achieve a concentrated, exquisite corn flavor. Finished with butter and soy sauce, this dish is simple yet deeply satisfying.
Ingredients
Main Ingredients (3-4 servings)
- Rice 3 cups (approx. 450g)
- Corn on the cob 2-3 ears
- Butter 20g
Seasonings
- Soy Sauce 1 tsp
Steps
- Peel the husks off the corn on the cob and carefully cut the kernels off the cob with a knife. Be careful not to cut into the hard inner cob.
- Place the removed corn cobs in a pot, add water, and simmer for about 20 minutes to extract the broth.
- Strain the extracted corn broth and let it cool.
- Rinse 3 cups of rice and soak it in the cooled corn broth for 30 minutes.
- Drain the soaked rice in a sieve and let it drip dry.
- Add the drained rice and all of the cooled corn broth to the pot.
- Place the pot over heat and bring to a boil.
- Once boiling, add the cut corn kernels.
- Reduce heat to low and cook for about 10 minutes, then turn off the heat and let it steam for 5 minutes.
- Add 20g of butter and 1 tsp of soy sauce to the cooked rice and gently mix.
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