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
Wash the rice, place in a colander and set aside for 30 to 40 minutes.
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.
Combine (2) and scoop into rice bowls, place thinly sliced green perilla (shiso) on top.