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Corn Rice




INGREDIENTS:

  • Uncooked rice 360 g (12.7 oz.)

  • Del Monte Whole Kernel Corn (380 g or 13.4 oz. pack) 1/2 pack

  • Bonito soup stock 400 ml (13.5 fl. oz.)

  • Soy Sauce 1 & 1/3 Tbsp

  • Salt 1 tsp

  • Butter 1 & 1/2 Tbsp

  • Green perilla(shiso) 4 leaves


STEPS:

  1. Wash the rice, place in a colander and set aside for 30 to 40 minutes.

  2. Place (1), the whole corn, bonito soup stock, soy sauce and salt into a rice cooker and cook as usual. Once cooked, place the butter inside, and allow a few more minutes to steam with lid closed.

  3. Combine (2) and scoop into rice bowls, place thinly sliced green perilla (shiso) on top.



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