• Prep Time 30 minutes
  • Cook Time 45 minutes
  • Serving For 3-5 people
  • Difficulty Easy

Recipe Description

This recipe is courtesy of Anchor Dairy.

This recipe is best with
Anchor Extra Stretch

Recipe Ingredient

  • 2Nos Corn On The Cob
  • 450g Japanese Rice
  • Rice Cooking Liquid:
  • 400g Water
  • 30g Japanese Soy Sauce
  • 20g Bonito Flakes
  • 200g Anchor Extra Yield Cooking Cream
  • 50g Anchor Unsalted Butter
  • 4g Salt
  • 150g Anchor Extra Stretch Mozzarella Shredded
  • Sides:
  • misc, Breaded Chicken Drummet
  • misc, Hot Sauce
  • Garnish:
  • misc, Furikake
  • misc, Sprink Onion


  1. Remove kernels from corn. Cut downwards on the cob.
  2. Wash Japanese rice (3x) until water is clear.
  3. In a saucepot, add water, soy sauce, and bonito flake, then bring to boil.
  4. Remove from heat, cover and let it steep for 15 minutes. Strain into a bowl/jug.
  5. In a rice cooker, add washed rice, bonito stock, Anchor Extra Yield, Anchor Unsalted Butter, and salt.
  6. Add corn on top, spread evenly then cook accordingly.
  7. When rice is cooked, add black pepper, and fluff up the rice.
  8. Scoop onto the bowl and cover with Anchor Mozz and bake at 180°C-190°C for 15 minutes or until cheese is fully melted and lightly gratin.
  9. While baking, fry breaded drummet, heat a pot of cooking oil to 180°C and fry until golden brown. Drain on a paper towel to absorb excess oil.
  10. Toss fried breaded drummet with hot sauce, serve with cheese baked corn rice, garnish and serve!

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