Tomorokoshi gohan / steamed rice with corn

Sweet kernels of corn instantly make ordinary rice a summer dish. Julienned green shiso perilla leaves offer a nice counter punch, preventing the rice from becoming too mellow.

1/3 of recipe:
209 calories; 4.0 g protein; 0.9 g fat; 43.5 g carbohydrate; 42.5 g net carbs; 79.3 mg sodium; 0 mg cholesterol; 1.0 g fiber

1/2 of recipe:
313 calories; 6.0 g protein; 1.3 g fat; 65.3 g carbohydrate; 63.8 g net carbs; 101 mg sodium; 0 mg cholesterol; 1.5 g fiber


<Ingredients>

1 cup (180 cc) rice
1/2 ear corn (133 g in photo)
2 shiso (aojiso) green perilla leaves
1 tbsp sake
1/2 tsp shiokoji salted rice malt
1 small piece kombu kelp
Approx. 180 cc water

<Directions>
1.

Rinse rice, drain, and let sit for 30-60 minutes.

2.

When about ready to cook, scrape off kernels from corn cob.

3.

Put all wet seasonings (sake and shiokoji), and add water to 1-cup mark. 

Mix in corn kernels, place cob and kombu, and cook.

4.

When done, wait 10 minutes.
Remove kombu and corn cob.

Gently turn rice.

5.

Meanwhile, julienne shiso leaves.

6.

Serve rice in individual bowls, and top with shiso leaves.

<Notes>

• If shiokoji is not available, use 1/4 tsp of salt (this would increase sodium content by around 100-290 mg per 1/2 of recipe above).
• You can comfortably add up to 2/3 of a ear of corn in the above recipe. If an entire ear of corn is added, it might become more of a corn dish than a rice dish. 

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