Have you heard of Aburi Sushi? It’s really big here in Vancouver, Canada and I honestly hadn’t heard of it until I moved here. It’s torched sushi that has this amazing Japanese mayo mixture on top. It is literal heaven. I had it for the first time on a date with my husband at Miku Restaurant in downtown. We ended up getting 3 orders of the Aburi because we couldn’t get enough!
When I was thinking about flavors of corn I wanted to do, I knew I had to do something with Japanese ingredients. Then it hit me, I NEEDED to do Aburi. I tried it out and it was amazing. Hands down, a real show stopper.
You will need to have a kitchen torch, don’t worry, I got mine on amazon so they are fairly accessible. I will link my exact torch below if you need recommendations. You can find the Kewpie Mayo and Furikake in any grocery store, I even found some at my local Walmart!
I hope you try my version of Japanese Aburi Corn, let me know if you made this in the comments. Enjoy!
Japanese Aburi Corn
- June 1, 2021
- 4
- 30 min
- Print this
Ingredients
- 4 Prepared Corn Cobs: boiled, grilled or Air Fried
- 1/2 cup Kewpie Mayonnaise
- 2 tbsp Sriracha
- 2 tbsp Soy Sauce
- 1/4 cup Freshly Grated Mozzarella
- 3 tbsp Parmesan
- Furikake for Garnish
Directions
- Step 1
- Prepare the corn to your liking.
- Step 2
- For airfryer instructions: shuck and clean the corn. Rub with butter or oil and air fry for 22 minutes at 350 degrees. Turn halfway through.
- Step 3
- In a small bowl, mix the kewpie mayo, sriracha and soy sauce until combined. Add the cheeses and mix until everything is incorporated.
- Step 4
- Brush with mayonnaise mixture.
- Step 5
- Torch all sides of the corn, until lightly charred and bubbling.
- Step 6
- Sprinkle furikake on top. Enjoy!
