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A white bowl of finished Japanese corn rice with golden kernels on a wooden table

Japanese Corn Rice (Tomorokoshi Gohan)

Sweet summer corn cooked right into a pot of Japanese rice with just a pinch of salt. Cooking the stripped cob with the rice gives it a deep, aromatic corn sweetness. An easy 3-ingredient rice cooker recipe.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • 2 gō Japanese short-grain rice about 300 g, rinsed
  • 1 ear fresh corn kernels cut off; keep the cob
  • 1 to 1 1/3 tsp salt less for fine salt, more for coarse
  • water to the 2-cup line of the rice cooker

Method
 

  1. Husk the corn, cut it in half, and slice the kernels off the cob. Keep the stripped cobs.
  2. Rinse the rice under cold water until it runs mostly clear, then drain well.
  3. Put the rice in the rice cooker pot and add water to the 2-cup line. Soak 30 minutes to 1 hour, then add the salt and stir gently to dissolve.
  4. Scatter the corn kernels over the rice and lay the stripped cobs on top. Do not stir. Cook on the normal rice setting.
  5. When done, remove the cobs and fluff the rice gently from the bottom, folding the corn through.
  6. Scoop into bowls and serve warm.