Grilled Corn Yaki Tomorokoshi
A familiar site during Bon Dance Festival season. This dish is simply flavored with a Teriyaki-Style sauce. Very light and subtle. Cook to your desired charring.
- 8 ears yellow or white corn
- Salted water as needed Sauce:
- ¼ c. Aloha shoyu
- ¼ c. mirin
- 1 clove garlic, crushed
- 2 quarter size ginger, peeled, crushed
In a large saucepan over medium high heat; cook corn in boiling water 5-10 minutes. Drain well. In a saucepan over medium heat; bring soy sauce and mirin to a boil. Add garlic and ginger, simmer 5 minutes until slightly reduced. Cook corn on charcoal grill; basting with sauce until cooked to desired charring.