cream cheese soaked in tamari

Cream cheese worked better than mozzarella.

If you want to try, I would suggest soaking it in this mixture at least overnight.

Translated from the internet

2 tablespoons tamari shoyu

2 tablespoons mirin

1 tablespoons sake

36 grams cream cheese (2 pieces 18 grams each)

Heat mirin and sake and bring to a boil to burn off alcohol...about 3 minutes.

Take off the heat and add the shoyu

When everything is cooled, add your cheese.

NOTES: easy and tasty. 

The cream cheese I buy is in individually wrapped "cubes"/ squares that are 18 grams each.

When I made the sauce I thought it wouldn’t be enough and doubled it, so I had quite a bit leftover after soaking the cheese in it…(the recipe above is the original amounts.)

So, with part of the remaining sauce, I squeezed in some lemon to make ponzu and have been using the rest of the sauce as I would shoyu.

Something different but delicious.

I would definitely make this again.

shoyu butter corn yakionigiri

I am always influenced by what I see on tv, especially when it comes to food.

Satoshi and I watch a show called "Sarameshi" which is short for "salarymen (businessmen) meshi (food)".

Anyway, the show airs at 11-ish at night and boy, do they make us hungry!

On a recent episode they featured this...shoyu butter corn yakionigiri.

Corn cooked in shoyu and butter is a well-known winner in Japan, but to add it to rice...brilliant!

We had to try this.

After cleaning your corn, remove the kernels carefully from the cob with a knife.

Then add the corn kernels and cob to the rice and cook.

All the corn "goodness" will come out from the cob and flavor the rice.

Remove the cob from the pot and mix the rice.

Carefully make your onigiri.

Then take some butter and some shoyu and fry. Flip once or twice carefully with a spatula.

You'll get some burnt areas, but that's the best parts!

No real recipe for this...I used 2 cups of rice and 2 cups of water. 1 corn on the cob.

A nub of butter and 1 teaspoon of shoyu.

NOTES: The fresh corn is cooked perfectly with the rice and is still quite crisp after it cooks. The sweetness from the corn matches perfectly with the saltiness of the butter and shoyu. I'll have to make this again next summer when corn is in season.

Have a nice weekend!