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Japanese Corn Rice
5 from 87 votes

Japanese Corn Rice

Japanese Corn Rice is a flavorful rice dish cooked with jasmine rice, soy sauce, mirin, and sweet corn. Cooking the corn on top of the rice without stirring allows it to steam and infuse the rice with mild sweetness. Butter added after cooking enriches the dish, providing a creamy finish.

Prep Time
10 mins
Cook Time
23 mins
Additional Time
10 mins
Total Time
43 mins
Servings: 6 servings
Calories: 272 kcal
Course: Side Dish
Cuisine: Asian, Japanese

Ingredients

  • 360 mL jasmine rice 2 rice cooker cups
  • 350 mL water
  • 2 tbsp mirin
  • 2 tbsp soy sauce low sodium
  • 1 pinch salt
  • 1 cup corn fresh, canned, or frozen
  • 1 tbsp butter

Instructions

    Cup of Yum
  1. Rinse the rice thoroughly until the water runs clear. Then add the rice to a donabe or Dutch oven. Add the water, mirin, and soy sauce.
  2. Place the corn on top in an even layer, do not stir.
  3. Place the lid on top and cook the rice on medium heat for 8 minutes then lower to low heat for 15 minutes. Then, turn off the heat and let the rice rest for 10 minutes before opening the lid and adding butter on top.
  4. Fluff the rice and give it a good mix so the butter is distributed throughout. Add more if desired.
  5. Serve immediately.

Nutrition Information

Calories 272kcal (14%) Carbohydrates 56g (19%) Protein 5g (10%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Trans Fat 1g (50%) Cholesterol 5mg (2%) Sodium 250mg (10%) Potassium 135mg (3%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 126IU (3%) Vitamin C 1mg (1%) Calcium 21mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 272

% Daily Value*

Calories 272kcal 14%
Carbohydrates 56g 19%
Protein 5g 10%
Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 5mg 2%
Sodium 250mg 10%
Potassium 135mg 3%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 126IU 3%
Vitamin C 1mg 1%
Calcium 21mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.