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Yaki Tomorokoshi (Japan)

by Rie McClenny featured in Corn on the Cob Around the World

Ingredients

for 3 servings

  • 3 ears corn, shucked
  • 1 tablespoon
    canola oil
  • 3 tablespoons
    soy sauce
  • 1 tablespoon
    sugar

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Preparation

  1. Blanch the corn in a large pot of boiling water for 3 minutes. Remove the corn from the pot.
  2. Heat the canola oil in a medium pan over medium-high heat. Add the corn and cook, turning occasionally, until nicely browned on all sides.
  3. In a small bowl, combine the soy sauce and sugar. Pour over the corn in the pan and brush over the corn until well coated. Transfer to a serving plate.
  4. Enjoy!
 

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