Miso, mirin, ramen soup, konbu, umeboshi, kombu tea are also good
Drain the canned corn well, and add the corn to a frying pan (don't need oil). Once the moisture has cooked off, add the soy sauce and test the flavor.
Add the rice, and top with aonori seaweed if you like. For seconds, mix in a bit of butter for a more western taste.
I worry that this might spoil in a summer bento box. Add an umeboshi when you cook it. The rice won't take on the flavor of the umeboshi, and the flavor of the umeboshi doesn't change either. It's mysterious.
For lunch on a hot and muggy day, I served lightly-warmed roast corn rice with salted konbu, wasabi, and cold tea. It was smooth and delicious.
Cook with minced ginger, sake, canned corn, the canned corn juices, soy sauce, and mentsuyu for a refreshing, delicious taste!
Good for onigiri and bentos. My husband used his bento box from kindergarten 43 years ago and had this for lunch. Aluminum containers get really hot!
Story Behind this Recipe
My mother makes steamed corn, and I always roast it with soy sauce. I really love that, but I wondered if it'd go with rice? I like flavored rice better than white rice. So I used a can of corn I had on hand, and added plenty of ginger to come up with this deep flavor. You don't even need a side dish!
Fresh corn is in season in the summer. This is easy to make once you roast the corn - it's cheap and has a good texture. My husband had the idea of adding butter, which turned out to be delicious. Use lots of corn for a nice texture, and minced ginger for a better flavor. Helps to fight off the summer chills. Works as a main dish that doesn't need a side.