- 4 ears of corn, shucked
- Olive oil
- Kosher salt and black pepper
- 1/4 cup soy sauce or coconut aminos
- 1/4 cup mirin (rice wine)
- 2 tablespoons sugar
- Shichimi (a Japanese spice mixture), to taste
Rub the corn with oil and season with salt and pepper and place on foil-lined baking sheet. Broil for 15-20 minutes until slightly brown, rotating corn often to cook evenly.
While corn is cooking, combine soy sauce, mirin and sugar to form a glaze. Baste corn with glaze and continue to cook for another 8-10 minutes, glazing and turning the corn every two minutes.
Remove corn from oven and sprinkle with shichimi. Serve warm.
This is also great on the grill.