Japanese Grilled Corn


Japanese Grilled Corn (yakitomorokoshi) is a beloved Japanese street food, enjoyed at fairs, festivals, and as a street-vendor staple. The classic Japanese combination of soy sauce, mirin, and sugar creates the perfect savory contrast for sweet grilled corn, while a dusting of our Shichimi Togaroshi packs a delicious umami punch.


Prep time: 10 min | Cook time: 30 min | Serves: 4 portions



  • 4 ears Fresh corn on the cob

  • 3 Tbsp Soy Sauce

  • 3 Tbsp Mirin

  • 2 Tbsp Sugar

  • 3 Tbsp Shichimi Togarashi spice blend

  • 2 tsp Salt


  1. Roast the corn in the husk in a 375F oven for 40 minutes, or until kernels are cooked.

  2. While roasting, stir together the soy sauce, mirin, and sugar in a small saucepot, bring to a low simmer, and cook until the sugar is dissolved.   Cool to room temp.

  3. When corn is done, remove the husks and fibers, leave the stem intact to use as a handle.  Pre heat a broiler to medium high heat.

  4. Liberally brush each ear with the soy sugar mix.  Place the ears on a baking sheet, and broil until glaze browns. Turn often to avoid burning.  Rotate the cobs until all sides are evenly browned and glazed, basting with glaze while doing this.

  5.  Sprinkle the Shichimi Togaroshi and salt liberally over each ear, turning them to get spice on all sides.  Serve hot.