Japanese Corn Rice – Carmy

April 4, 2022


Sweet and savoury, this Japanese Corn Rice recipe is a simple but delicious side dish. Made with only a handful of ingredients, this rice recipe comes together quickly and easily. While amazing with fresh summer corn, this recipe can be made and enjoyed year-round!

We have rice almost every day so it’s always fun to change things up to keep mealtime fun. This Japanese corn rice recipe has been on repeat lately as the savoury notes from the soy sauce and sweetness from the corn are such a nice change from regular jasmine rice. Plus, the butter mixed in at the end is just *chef’s kiss.*

A pot of Japanese corn rice.

Why You’ll Love This Simple Rice Recipe

  • It only requires a few simple ingredients. You probably already have them in your kitchen! It’s a great and simple way to bulk up your meal without having to make an additional side dish.
  • You can see fresh summer corn, canned corn, or frozen corn! While fresh summer corn is ideal for this corn rice, it’s not available year-round, which is when I turn to canned or frozen corn. The best part is, you don’t have to do anything different. It all goes into the pot and the pot works its magic.
  • It’s so delicious! Seasoned simply, this rice is packed with flavour.

Ingredients You’ll Need

Overhead view of a donabe pot.
  • Not so much an ingredient but a tool. I use a donabe to make this Japanese corn rice. A donabe is a Japanese pot that translates to clay pot as do means “clay,” and nabe means “pot.” If you do not have one, this recipe can be made in a Dutch oven or even a rice cooker.
Ingredients needed to make Japanese corn rice.
  • jasmine rice — I use jasmine rice as it’s the rice I always have on hand and is easily accessible. The rice in this recipe uses a rice cup measurement so 1 cup of rice is not 250mL (or 240mL US cup) but 180mL.
  • salt
  • mirin — mirin is a Japanese sweet rice wine, if you are unable to find it, you can try rice vinegar with extra honey.
  • soy sauce — use low sodium soy sauce.
  • butter — I use unsalted butter.
  • corn — you can use fresh, canned, or frozen corn. If you’re using fresh corn, simply cut the corn off the cob and add it to the pot.

How to Make Japanese Corn Rice





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