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Robata-Grilled Corn



Serves 4


Prep Time

5 minutes


Cook Time

10 minutes


Total Time

15 minutes

kikkoman products used:


4 Corn cobs with husk intact

Kikkoman Soy Sauce, As Needed


Robata-Butter Glaze  
1 1/2 cups Unsalted Butter, room temperature

3 1/3 teaspoons Kikkoman Less Sodium Soy Sauce

1/3 cup Shallots, minced and sautéed until soft and translucent

1 1/3 tablespoons Brown Sugar

1 tablespoon Kikkoman Sushi Sauce (Unagi Tare)


Gomashio (a furikake made with sesame seeds and salt), As Needed


Score corn husk lengthwise into three even sections. Carefully, peel husk down the cob, to leave husk attached at the bottom of the cob. Separate the three sections of husk. Take the left section and cross it over the middle section. Then take the right section and cross it over the middle. Repeat this braiding process once or twice depending on the length of the husk. Tie the end of the braid with a thin strip of corn husk or with butcher’s twine. If braiding is too labor intensive, simply gather the sections of husk together and tie with butcher’s twine so they stay together in a bundle. Pull off as much silk as possible from the cob and then rinse with cool water to wash away any remaining silk. Repeat with remaining corn cobs.


Robata-Butter Glaze:
Place softened butter in a mixing bowl. Using a rubber spatula or wooden spoon, stir butter to soften. Add remaining ingredients and stir to combine. When ready to use, barely heat butter so that it just softens to a glaze, but does not separate.


To Grill Corn:
On a medium-hot charcoal fire, grill corn just until it starts to color, dip corn in soy sauce, and continue grilling, turning often to create an even caramelization. Repeat the process of dipping and grilling corn until corn is as charred as you like and takes on a deep mahogany color from the soy sauce. Just before removing corn from the charcoal grill, brush with robata-butter until melted and glistening.  Sprinkle with gomashio.


Note: Use any leftover butter for brushing onto grilled steaks, chops or fish filets.


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.


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