Recipe of Speedy Hokkaido-Style Corn on the Cob

Hokkaido-Style Corn on the Cob. Zyliss Corn on the Cob Holders starting from the best price on idealo.co.uk. Pan fry the boiled corn on the cob slowly over medium heat until it's browned on all sides. When you're tired of eating boiled corn, try this recipe.

Hokkaido-Style Corn on the Cob Eating corn on the cob can be a thrillingly grueling task, what, with kernels getting stuck in your teeth as they graze the cob's surface, typewriter-style. It's truly arduous, and requires immediate access to floss. For some, this can make eating corn on the cob a more painstaking than pleasurable experience.

You’re running out supply of snacks in the house?, it is Drew, Do not fret, you can make your very own hokkaido-style corn on the cob, you recognize. The taste is not substandard to the exact same kick that’s normally offered in coffee shops when you are socializing.

In this dish, we will certainly discuss how to make a total Hokkaido-Style Corn on the Cob with ideas so that it really feels delicious and also soft when you chew it. This snack will certainly be even more best when you delight in while relaxing or eating with your family members. Hokkaido-Style Corn on the Cob is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Hokkaido-Style Corn on the Cob is something which I’ve loved my entire life.

Zyliss Corn on the Cob Holders starting from the best price on idealo.co.uk. Pan fry the boiled corn on the cob slowly over medium heat until it's browned on all sides. When you're tired of eating boiled corn, try this recipe.

To get started with this recipe, we have to first prepare a few ingredients. You can have hokkaido-style corn on the cob using 5 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Hokkaido-Style Corn on the Cob:

  1. It’s of Corn-on-the-cob (boiled).
  2. Take of Butter.
  3. You need of Soy sauce.
  4. Make ready of Sake.
  5. It’s of Mirin (or sugar).

Corn on the cob, Hokkaido style Food: Touring our way through the main Hokkaido eats, we started with Jingisukan (Genghis Khan) a curiously named speciality that sears different lamb cuts, eyes, ears, stomach, you name it, at the table on a hotplate shaped like a Mongol helmet, accompanied by beansprouts, onions, and a rich dipping sauce. I didn't get a picture of it, but Hokkaido is known for its corn. You can get it in your ramen, or find grilled corn on the cob at tourist destinations around the island. I got a very tasty ear in Toya that served as my lunch.

step by step to make Hokkaido-Style Corn on the Cob:

  1. Put half the butter in a frying pan. Pan fry the boiled corn on the cob slowly over medium heat until it's browned on all sides..
  2. Mix the flavoring ingredients together. After about 5 minutes, when it's lightly browned all over, add the flavoring ingredients and cook while turning the corn to coat it evenly, until there's almost no liquid left in the pan..
  3. Transfer to serving plates and top with the remaining butter. Enjoy with some cold beer ..
  4. For your reference: How to boil corn on the cob – see. https://cookpad.com/us/recipes/142825-simple-corn-on-the-cob-microwave.

Hokkaido's other agricultural product that must be tried is the melon. They're very sweet and full of flavor, and are. corn on the cob in Japan is often coated with shiro miso, wrapped in foil and grilled. sauces: sauces like misoyaki (a variant on teriyaki) dips: used as a dip to eat with vegetables (e.g. cucumbers, daikon, carrots, etc.) side dish: miso is often eaten not only as a condiment, but also as a side dish. Mixed or cooked miso with spices or vegetables is called okazu-miso (おかず味噌), often. – Kome-Miso Ramen with Cha Shu: This was the Hokkaido style ramen that used red miso. The condiments consisted of corn, salty minced pork sauce, cabbage, bean sprouts, diced scallions, menma (bamboo) and cha shu (roast pork). The broth was salty from the miso, but in a good way, it had a nice savory flavor and was rich because I believe they put a slice of butter into it.

Finally that is going to wrap it up with this special food hokkaido-style corn on the cob recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!