Tomorokoshi Gohan or Corn Rice is seasoned rice with corn kernels. Corn’s sweetness goes well with slightly salty steamed rice. It’s best using fresh corn, so this is the dish to make when corn is in season. Tomorokoshi Gohan is great as is for Bento but also good for Onigiri. Make extra for dinner, and use the leftover for next day’s lunch. Tomorokoshi Gohan tastes so fresh and delicious, and it’s super easy to make. Try it this summer!
Video
Ingredients
- 1 ear corn
- 2 cups rice (using 180-ml-cup for the rice cooker)
- 1 tsp salt
- 1 Tbsp Sake
Instructions
- Cut an ear of corn in half. Then slice corn kernels off the cob.
- Wash rice and put in the rice cooker's removable bowl. Add salt and Sake, add enough water to reach the line for 2 cups of rice, and stir. Add kernels and also the cob on top of the rice. Cook in the mixed rice or white rice mode.
- When it's done cooking, remove the cob, mix rice and corn well.
