Yaki Tomorokoshi Japan Recipe By Tasty

Steps:

• In a small bowl, combine the dashi, salt, soy sauce, sugar, and water. Mix until everything is dissolved.
• In a medium bowl, beat the eggs and add the seasoning mixture. Mix until well-combined.
• Heat a tamagoyaki pan over medium-high heat. Brush a thin layer of oil on the pan.
• Pour a third of the egg mixture into pan and quickly swirl to cover the entire pan. When the egg is half-set, gently roll the egg.
• With the rolled egg still in the pan, pour in another third of the egg mixture. Lift up the rolled egg and let the mixture to flow under it. When the egg is half-set, roll the omelette toward you. Repeat with the rest of the egg mixture.
• Slice into bite-sized pieces.
• Enjoy!

Steps:

• Preheat broiler with rack in the center of the oven.
• First prepare the Glaze. Mix all of ingredients for the glaze in a small saucepan and place over medium heat. Simmer and stir until sugar is melted. Remove from the stove and set aside.
• Line a small baking sheet pan with aluminum foil (the glaze gets sticky). Place corn on the lined baking sheet and rub with olive oil and sea salt. Place baking sheet under the broiler for about 8 minutes (every broiler is different so you must keep an eye on it). Check to see if corn is slightly browning on a few kernels and turn to the other side. Continue to watch corn and roll making sure all sides are getting slightly golden brown, total time about 15-20 minutes. After corn turns slightly brown brush the top side of the corn with the glaze. After about two minutes roll corn to the other side and brush with more glaze. Continue to do this about three or four more times as you roll the corn every 1-2 minutes each time making sure the glaze is caramelized and the corn is completely covered in the glaze. Make sure the glaze doesn't burn.
• Remove the corn from the oven, sprinkle with Shichimi Togarashi (if using) and serve warm.

Steps:

• 1. Husk the corn; remove silk. Lightly steam the corn.
• 2. Prepare the BASTING SAUCE: Add the soy sauce and mirin to a saucepan. Bring to a boil. Add garlic and ginger, reduce heat and SIMMER 5 minutes or until slightly reduced. Note: I only used 1/2 teaspoon of freshly grated ginger.
• 3. Cook corn on outdoor grill basting with sauce and grilling to desired charring. A light garnish of fresh cilantro would be really delicious!