Japanese Corn Rice

Bahan-bahan (5 porsi)

• 2¼ cups uncooked Japanese short-grain white rice
• 2 ears sweet corn ((large, with husks; about 12.2 oz, 345 g each))
• 2 Tbsp sake
• 1 Tbsp soy sauce
• 2⅓ cups water
• 1 tsp Diamond Crystal kosher salt
• ⅛ tsp freshly ground black pepper
• 2 Tbsp unsalted butter ((or more, if you‘d like; use vegan butter for vegan))
• soy sauce ((for drizzling; optional))