Tokyo Street Corn

Name: Tokyo Street Corn
Yield: 51
Cuisine: K-12
Ingredients: 32 ounces corn, frozen, no salt added; 4 ounces salad oil; 4 ounces Kikkoman® Sushi Sauce (Unagi Tare); 4 ounces sour cream; 1 ounce sesame seeds; 2 ounces green onions

Yield

kikkoman products used:

Sushi Sauce (Unagi Tare)

ingredients

32 ounces corn, frozen, no salt added
4 ounces salad oil
4 ounces Kikkoman® Sushi Sauce (Unagi Tare)
4 ounces sour cream
1 ounce sesame seeds
2 ounces green onions

directions

Pre-Preparation Instructions

Thaw corn in colander or perforated pan overnight.

Preparation Instructions

Make sure corn is completely thawed and drained.
Heat large flat top griddle or oven to approximately 375ºF.
Add oil, spread to coat bottom of pan, add corn and sear, stirring occasionally until kernels caramelize to desired color.
Transfer corn to 2½” hotel pan, sprinkle with cotija cheese if desired, drizzle Kikkoman® Sushi Sauce (Unagi Tare) across surface of corn, then squiggle sour cream in the opposite direction.

Serving Instructions

Garnish with sesame seeds and minced green onions.
Serve on hot bar or salad bar.

Recipe created by Healthy Kids Collaborative and Garland Independent School District.

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THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE