Browned Butter Soy Sauce Grilled Corn Rice

Remove the husk from around the corn. The silk is edible, so you can cook it with the rice if you don't mind it.

Cut the corn in half with a knife. It is hard, so watch your hands.

Stand the corn upright and scrape the kernels off around the cob with a knife. Angling the knife slightly toward the cob (inward) removes them cleanly. Do not discard the cob — set it aside.

Put 2 go of washed and drained rice into the rice cooker, then add a little soy sauce and mirin. Add the shio kombu as well.

Add water up to the 2-go line, mix well, add the corn cob, and let it soak in the refrigerator for 30 minutes to 1 hour.

Heat vegetable oil in a frying pan over medium heat, add the corn kernels and a little salt, and stir-fry over medium heat until lightly browned.

Once browned, add the mirin, soy sauce, and butter, and stir-fry over medium heat until the seasonings reduce, brown slightly, and give off a toasty aroma.

Turn off the heat and add the water, scraping up the browned bits from the bottom of the pan with a rubber spatula and coating the corn with them. The grilled corn is done. Set it aside.

Set the soaked rice in the rice cooker and cook it on quick-cook mode.

While the rice cooks, finely chop the shiso leaves.

When the rice is done, remove the corn cob, add the chopped shiso leaves and the grilled corn, and fold together with a cutting motion.

Serve in bowls and enjoy.