Since we are still in the midst of corn season (early September) and piles of corn in husks are plentiful at the market, we, again, ended up with 10 ears of corn. Without having any specific plan of what to make with them, my wife went ahead and cooked the corn by briefly microwaving the ears covered with a paper towel for 4 to 6 minutes. I removed the kernels and my wife then made her famous corn broth from the corn cobs and onion. So we ended up with corn kernels as well as corn broth. Instead of making regular corn soup, I decided to make a Japanese style corn rice. After we made the corn rice, we made corn potage from the corn kernels and the broth.
Unlike the traditional Japanese recipe which uses sake, kelp or Japanese broth, I used my wife’s very concentrated corn cob broth to make this rice.
- Wash rice until water runs clear and drain.
- Add the washed rice and the corn kernels to the rice cooker.
- Add the corn cob broth to the mark (#2).
- After finished cooking let it stand for 10-15 minutes (#3).
- Gently mix and serve.