Japanese chef makes mouths water with scrumptious avenue stall corn recipe

Japanese chef makes mouths water with delicious street stall corn

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 using mochi to make perfect pancakesrice 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 typically discover many lined up at stalls promoting grilled corn, slathered in soy sauce and butter. Nevertheless, it may be a bit robust to make pageant type at residence as many find yourself overcooking or burning the corn, which might find yourself lacking the mark on the flavour liked at pageant stalls.

Luckily Mugi Rice took to Twitter to offer 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 keeping with Mugi Rice, this finest replicates how smoky avenue stall corn is grilled after heating. The recipe (thanks lots to the mouthwatering photos!) has taken off on-line, with many hoping to attempt the simple technique at residence. If you have not had corn on the cob at a Japanese summer time pageant before–now you understand how to make it.


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© grape Japan

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