Japanese Corn Rice

1. Gather all the ingredients. To see the metric measurements, click the Metric button above. The ratio of white rice to water is 1 : 1.1 (or 1.2). I cooked this recipe in my Hario donabe, but you can use a rice cooker (same measurements, and start cooking as usual) or a heavy-bottomed pot (for better heat distribution).

To Rinse the Rice

1. To a large bowl, add 2¼ cups uncooked Japanese short-grain white rice and just enough water to completely submerge the rice. Then, discard the water immediately (so the rice doesn‘t absorb the cloudy water). Tip: Rice absorbs water very quickly when you start rinsing, so don‘t let the rice absorb the first few rounds of water.
2. Use your fingers to gently wash the rice in a circular motion for 15–20 seconds.
3. Add water to rinse, then discard the water. Repeat this process a couple of times until the water is nearly clear.
4. When the water is almost clear, drain well. Tip: Use a fine-mesh sieve to drain and shake off the excess water.

To Prepare the Corn

1. Peel away the outer leaves from the 2 ears sweet corn until only one thin layer of inner leaves remains. Grasp the top of the leaves and the tassel together in one hand and pull them straight down in one firm tug, inverting the husk from the cob. Break off the leaves and silks from the ear‘s base and discard them. Pick away any remaining silks. Rinse under cold running water.
2. Lay the corn cob on the cutting board and hold it steady. Use a sharp knife to slice off the kernels in long, downward cuts. You can also use a corn kernel peeler, but I prefer using a knife for this task. Once you‘ve cut off all the kernels, cut the cobs in half or smaller pieces (so they fit in your pot).

To Prepare the Corn Rice

1. In a measuring cup, add 2 Tbsp sake and 1 Tbsp soy sauce, and then add 2⅓ cups water. You should have a total of 2½ cups (600 ml) cooking liquid. Tip: If you like well-seasoned rice, you can increase the soy sauce, but make sure to reduce the water by the same amount so your total cooking liquid is still 2½ cups (600 ml).
2. Add the well-drained rice in a heavy-bottomed pot or donabe (or rice cooker pot). Then, add the cooking liquid that you just measured.
3. Add 1 tsp Diamond Crystal kosher salt and mix well. Level the rice so the surface is evenly flat.
4. Add the corn kernels on top in an even layer. DO NOT MIX with the rice. The rice will not cook evenly if mixed with other ingredients.
5. Put the cobs on top of the corn and close the lid. Let the rice soak for 20–30 minutes before cooking. It‘s important to soak Japanese short-grain rice so the rounded grains absorb moisture to the core and cook evenly.

To Cook the Corn Rice

1. Start cooking on medium-high heat and bring to a boil. Once it‘s boiling, reduce the heat to low and cook for 13–15 minutes.
2. Turn off the heat and remove from the stove. DO NOT OPEN THE LID. Leave the lid on and let it steam for 15 minutes.
3. After 15 minutes, open the lid and remove the cobs.
4. Sprinkle with ⅛ tsp freshly ground black pepper and add 2 Tbsp unsalted butter on top. Drizzle with additional soy sauce, if desired.

To Serve

1. Cover the lid and bring the pot to the table. Gently fluff the rice and serve immediately.

To Store

1. You can keep the leftovers in an airtight container and store in the refrigerator for 3–4 days or in the freezer for 1 month.