Corn Rice with Shoyu and Butter

Corn Rice with Shoyu and Butter

How about rice cooked in Kayanoya Vegetable Dashi flavored with shoyu and butter. These three ingredients produces one of the best rice dish for summer. Use fresh corn during the height of summer, or easily available fresh frozen corn. You can serve this dish as a part of the meal or serve as an accompaniment to your main course.


6 servings

  • 2 1/4 cups medium- or short-grain polished white rice (for rice cooker; 3 rice cooker cups rice)

  • 2 ears corn or 1 1/2 cups frozen corn

  • 1 Kayanoya Vegetable Dashi sachet (out of package)

  • 1/2 teaspoon sea salt

  • 1 tablespoon shoyu (soy sauce)

  • 3 tablespoons unsalted butter

  • 1/4 cup chopped parsley

  • 01

    Rinse the rice and soak in new water for 10 minutes. Drain the rice and let it stand for 20 minutes.

  • 02

    Remove the corn husks and remove the kernels with knife from the cob. This will produce about 1 1/2 cups of corn kernels.

  • 03

    Place the drained rice and 2 1/2 cups water and Kayanoya Vegetable Dashi in a medium pot. Sprinkle the corn kernels and salt over the rice evenly. Cover the pot with a heavy fitting lid and cook the rice over moderately high heat for about 3 minutes, or until the water inside the pot starts to boil. Turn the heat to medium and cook the rice for 7 minutes. By that time the water in the pot is almost absorbed by the rice. When confirming this, turn the heat to very low and cook additional 10 minutes.

    • 04

      After the rice is cooked leave it covered for 10 minutes. Remove the lid and add the soy sauce, butter and parsley. With a spatula, gently and quickly toss and mix the rice. Divide the rice into small bowls and serve.

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