A poping texture and juicy sweetness.
It’s so delicious that you might think a summer gift from the sun.
The kernel lined up in a row are also beautiful.
Today I decided to cook corn rice so that I could enjoy the taste of corn as natural as possible.
And I will introduce the basic profile of corn, which many people do not know.
First is the name.In Japan, corn is called “tomorokoshi.”
Its origin is similar to that of a plant called “morokoshi” that came from China(It was the “Tou” era at that time), and it has come to be called “Tou morokoshi”.
Next, do you know how it is grown?
The corn has three or four fruits from one tree, with the whiskers facing up.
The one covered with dark green leaves and with a fresh section cut are delicious.
And it is delicious that corn has brown beard.
Oh yes, this beard is connected to every kernel!
So, remember that the more beard you have, much the kernel will be♪
Approximately 75% of corn is water, but it has the highest amount of carbohydrates, as well as a good balance of vitamins, minerals and dietary fiber.
You can get it all year round, but enjoy the deliciousness of this summer.
By the way, how about corn rice on the table today?
- 1 Corn
- Salt（1 tsp）
- Sake（1 tbsp）
1 Wash the rice, raise it in a colander and leave it for 10 minutes
2 After 10 minutes, put rice in a stove pot, add 1 tbsp of sake and 400 ml of water and salt (1 tsp) in total, and soak for 30 minutes.
3 Take out the corn kernel.
Corn is peeled, the beard is removed, and the root of the core is cut off.
Cut it in half to make it easier to get the kernel.
＊It is easy to make a notch in the core with a kitchen knife and fold it with both hands♪
Insert the kitchen knife from the side of a vertical line, take out the kernel so as to dig them up, and then use your belly of your thumb to push down from the root part.
＊This method takes more time than scraping off the kernel with a kitchen knife, but you can get the kernel cleanly from the germ part♪
4 When all the kernel are taken, place them in the stove pot and stir gently to evenly distribute.
Put the wick on top, cover and put on medium heat.
5 When boiled, Bring to low heat and cook for 7 minutes.
After 7 minutes, turn off the heat and steam for 10 minutes.
6 Open the lid, remove the core, add butter (10g) and mix thoroughly to complete!