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Smokey Shoyu-Flavored Corn & Bacon Rice

Here's another version of my corn rice, and this one is a big bold flavor with the addition of rendered bacon, Smoked Soy Sauce, and butter. This is a great dish to serve at a summer party, too. When I made this dish at a outdoor BBQ dinner one day, everybody went crazy and it was gone so quickly! Corns are so sweet and so savory at the same time with the nice smokey and nutty flavors. Although this addition is highly recommended, if you would like to make it without the 16 Multi Mixed Grains, you can reduce the amount of the dashi by a tablespoon or so.


Double-lid donabe rice cooker, Kamado-san (3 rice-cup size)


4 - 5


  • 3 slices (about 3 oz/ 80 g) bacon, cut into 4/1" (6 mm) thick slices crosswise
  • 2 rice-cups (360 ml) short grain rice, rinsed
  • 1 packet (1.1 oz/ 30 g) 16 multi mixed grains (optional)
  • 1 1/3 cups plus 2 teaspoons (330 ml) kombu and bonito dashi or your choice of stock
  • 2 tablespoons sake
  • 2 tablespoons smoked soy sauce
  • kernels from 2 ears medium-size corn
  • 2 tablespoons unsalted butter, cut into smaller cubes
  • Chopped cilantro, for serving


    1. Place the bacon slices in a small sauté pan and set over medium heat. Sauté until they are lightly browned, about 3 - 4 minutes. Transfer the bacon into a plate lined with paper towel. Set aside.
    2. Combine the rice, multi grains, dashi, sake, and smoked soy sauce in Kamado-san. Let the rice soak for 20 minutes.
    3. Spread the corn over the rice in an even layer.
    4. Cover Kamado-san with both lids and cook over medium-high heat for 13 - 15 minutes, or until 2 - 3 minutes after the steam starts puffing out of the top lid.
    5. Turn off the heat and let it stand for 20 minutes.
    6. Uncover and add the butter. Gently fluff the contents with a spatula. Serve into individual bowls and garnish with some chopped cilantro, if you like.

    Once the rice is cooked and rested, add the butter and gently fluff.

    The combination of the smoked soy sauce and butter brings out such beautiful aroma.


    About the measurements used in our recipes

    For rice measurement, traditional Japanese rice measurement is used.
    • 1 rice-cup = 3/4 US cup = 180 ml
    Other conversions (US to metric measures)
    • 1 cup = 240 ml
    • 1 inch (1") = 2.5 cm
    • 1 ounce (1 oz) = 30 ml