Whenever I’m at the beach in Japan, I can’t resist buying a cob of corn to enjoy. It is one of the most popular types of food you can find at the beach in summer. They are charcoal grilled and brushed with soy sauce. It’s a very simple way of cooking but it tastes fantastic! The corn is very sweet and goes really well with the aroma of soy sauce. The first time I made this onigiri was for my 6-year-old nephew. He doesn’t like vegetables, so I mixed corn with his favourite cheese to make an onigiri. I wasn’t sure if it tasted okay when I was making it but my nephew loved it!
- Yield: 4 Servings
- ½ Sweetcorn ear
- Salt a pinch
- 140.33 oz (400 g) Cooked Japanese short grain rice
- 4¼ oz (120 g) Grated Mozzarella
- 4 tbsp Japanese soy sauce (shoyu)
- Freshly ground black pepper to taste
- 1½ oz (40 g) Butter
- Remove corn kernels from corn cob. Bring a pot of water to the boil and add a pinch of salt. Cook corn kernels for 4–5 minutes.
- Put corn, rice, Mozzarella, soy sauce and pepper in a bowl and mix well.
- Place cling wrap in a rice bowl and scoop 100 g (3½ oz) of rice mixture into the bowl. Pull out cling wrap together with rice and gently press rice into your preferred shape. Remove cling wrap. Repeat with the remaining ingredients.
- Melt butter in a frying pan and grill onigiri on both sides until brown. Serve hot.