Japanese chef makes mouths water with delicious street stall corn recipe

Japanese chef Mugi Rice (@HG7654321) is a well-liked Twitter observe for veteran and aspiring cooks alike, offering game-changing recipes and cooking “lifehacks” like utilizing mochi to make good pancakes, rice cooker-made roast beef, and mouthwatering egg tempura.

Now Mugi Rice is popping their consideration to a Japanese pageant favorite–grilled corn on the cob. At Japanese summer time festivals, you will usually discover many lined up at stalls promoting grilled corn, slathered in soy sauce and butter. Nevertheless, it may be a bit of powerful to make pageant type at residence as many find yourself overcooking or burning the corn, which may find yourself lacking the mark on the flavour liked at pageant stalls.

Thankfully Mugi Rice took to Twitter to supply a recipe and step-by-step cooking course of to completely seize pageant type corn on the cob that appears completely scrumptious and has folks raving!

First, roast the corn instantly on the range with the pores and skin nonetheless on. As soon as roasted, let it cool earlier than peeling.

Photograph: @HG7654321

Photograph: @HG7654321

Subsequent, sprinkle some water on the corn, then wrap it up in saran wrap, and warmth it up in a microwave for 5 minutes.

Photograph: @HG7654321

Serve it up on a scorching plate, brush soy sauce on it, and throw on a slab of butter and watch it soften.

Photograph: @HG7654321

In accordance with Mugi Rice, this finest replicates how smoky avenue stall corn is grilled after heating. The recipe (thanks rather a lot to the mouthwatering photos!) has taken off on-line, with many hoping to attempt the straightforward methodology at residence. If you have not had corn on the cob at a Japanese summer time pageant before–now you know the way to make it.

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