Tōmorokoshi Gohan is a simple, sweet, and buttery Japanese rice dish made with fresh or frozen corn and cooked in a lightly seasoned broth with sake and butter. The natural sweetness of the corn pairs beautifully with fluffy rice, making it a delicious side dish or light meal. Follow this easy step-by-step recipe to enjoy homemade Japanese corn rice!
Corn Rice
Difficulty: ★★☆☆☆Servings
3-4
servingsPrep time
15
minutesCooking time
30
minutesIngredients
2.5 cups (about 825g) uncooked Japanese short-grain rice
150g (about 1 cup) frozen or fresh corn kernels (Thawed if using frozen)
Water (adjusted to the rice cooker’s 2.5-cup line, minus 1 tbsp to account for the sake)
1 tbsp sake (Substitute: Dry white wine or omit if unavailable)
3g (a small pat) butter (Substitute: Margarine or omit for a dairy-free version)
Directions
- Rinse & Soak the Rice
Rinse 2.5 cups of rice under cold water until the water runs clear.
Soak the rice in water for 30 minutes (summer) or 60 minutes (winter) for best texture. - Prepare the Corn
If using frozen corn, thaw it in a bowl of warm water or at room temperature.
If using fresh corn, remove the kernels from the cob with a knife. - Set Up the Rice Cooker
Add the soaked and drained rice to the rice cooker.
Pour in water up to the 2.5-cup rice mark, minus 1 tbsp to account for the sake.
Add sake, thawed corn, and a small pat of butter on top. (Do not stir yet!) - Cook the Rice
Start the regular rice cooking cycle in the rice cooker.
Once finished, let the rice steam for 10 minutes for better texture. - Mix & Serve
Gently fluff the rice with a rice paddle to evenly distribute the corn and butter.
Serve warm and enjoy!
Notes
- ✔ For extra flavor: Add a pinch of salt to enhance the sweetness of the corn.
✔ For a richer taste: Use chicken broth instead of water for deeper umami.
✔ For a smoky aroma: Lightly grill the corn before adding it to the rice cooker.
✔ For a creamy twist: Stir in a little extra butter or a sprinkle of grated cheese before serving.
✔ Storage: Leftovers can be refrigerated for up to 2 days or frozen in individual portions.