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Butter soy sauce and corn rice | Easy recipe at home related to cooking researcher / Recipe transcription by Yukari's Kitchen

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

Rice : 2 go
とうもろこし : 1本
(A)醤油 : 大さじ1
(A)料理酒 : 大さじ2
(A)みりん : 大さじ2
(A)だしの素 : 小さじ1
(A)塩 : 小さじ1/2
水 : 適量
有塩バター : 20g

Time required

60minutes

Procedure

1) Flood the rice 01:30
Rinse the rice with water, put it in a rice cooker and let it soak for 30 minutes.
2) Prepare for corn 01:47
Peel the beard and skin of the corn and fold the root.
Put a knife in the middle and turn the corn to make a notch.
Fold it in half by hand.
Stand up and scrape off the fruit.
3) Cook rice 03:23
Wash 1 with water and drain.
Insert (A).
Add water to the bottom of the 2nd scale of the rice cooker.
mix.
Push in the core of 2.
Put the fruit part of 2 around the core while loosening it.
Cook rice normally with a rice cooker.
4) 仕上げる 04:50
炊き上がりの3のとうもろこしの芯を取り除く。
有塩バターを細かく切って入れる。
混ぜる。
茶碗に盛る。
黒胡椒(分量外)をかける。

Point

・ The corn is raw.
・ The soy sauce used is dark soy sauce. If you want to lighten the color, use light soy sauce.
・ If you want to finish in Western style, you can substitute Dashi-no-moto with granule consomme.
・ By immersing the rice in step 1 for 30 minutes, the rice will be cooked better.
・ During step 2, be careful not to hurt your hands because the corn core is hard.
・ In step 2, when scraping off the corn fruit, if you scrape it close to the core, a hard part will be included, so scrape the fruit part in the foreground.
・ When starting step 3, the rice should be white.
・ Sprinkle black pepper as you like.
・ By putting the corn core together and cooking it, the flavor and umami of the corn will be added and it will be delicious.
・ Salted butter is added after cooking and mixed to retain the butter flavor.