• 200g thick cut bacon
  • 2 ears corn
  • Butter, as needed
  • 2 tbsp soy sauce
  • 300ml uncooked rice
  • 300ml water
  • 1 tbsp sake
  • 1 tsp salt
  • Green onion, as needed
  • Butter, for topping


  1. Rinse the rice and let it soak in water for 30 minutes.
  2. Dice thick cut bacon into cubes. Set aside.
  3. Holding the stem end of corncob, cut off the corn kernels with a knife.
  4. In a frying pan, cook the corn kernels with butter.
  5. Season with soy sauce and add it to the rice cooker with rice and water.
  6. Using the same frying pan, cook diced bacon until brown on both sides.
  7. Add cooked bacon to the rice cooker.
  8. Add in sake and salt to the rice cooker and begin cooking for 40 minutes.
  9. Once the rice is cooked, open the lid and mix in chopped green onions.
  10. Serve with butter on top, if you like.