Japanese-Style Corn on the Cob

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Ingredients

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  • 4 ears of corn, shucked
  • Olive oil
  • Kosher salt and black pepper
  • 1/4 cup soy sauce or coconut aminos
  • 1/4 cup mirin (rice wine)
  • 2 tablespoons sugar
  • Shichimi (a Japanese spice mixture), to taste

Directions

Rub the corn with oil and season with salt and pepper and place on foil-lined baking sheet. Broil for 15-20 minutes until slightly brown, rotating corn often to cook evenly.

While corn is cooking, combine soy sauce, mirin and sugar to form a glaze. Baste corn with glaze and continue to cook for another 8-10 minutes, glazing and turning the corn every two minutes.

Remove corn from oven and sprinkle with shichimi. Serve warm.

This is also great on the grill.

Recipe from Ballard Market - Culinary Resource Center
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