Recipe of the week

“It can take just a few bold strokes to transform white rice into a satisfying meal,” said Shaula Clark and Laura Russell in Milk Street magazine. In Japan, “the solution is as easy as an ear of corn, a bit of butter, and a dash of soy sauce,” resulting in a dish called tomorokoshi gohan. Though fresh summer corn is the traditional choice, frozen corn “works just as well,” producing a versatile year-round main or side. Substitute in ¼ cup barley or quinoa to boost the nutritional value. We dress things up with scallions, but you could also add lemon wedges or toasted sesame seeds.

Japanese-style rice with corn, butter, and soy sauce

1½ cups Japanese-style short-grain white rice, rinsed and drained • 1 tbsp soy sauce • kosher salt and ground black or white pepper • 1½ cups frozen corn kernels, thawed and patted dry • 2 tbsp salted butter, cut into 6 pieces • 4 scallion greens, cut on the diagonal into ¼-inch slices (about ¼ cup)

• In a large saucepan, stir together rice, 2 cups water, soy sauce, and ½ tsp salt. Scatter corn evenly over top; do not stir. Cover and let stand for 30 minutes. • Set the pan over mediumhigh heat and bring to a boil. Reduce to low, cover, and cook, without stirring, until rice has absorbed the water, about

18 minutes. Remove the pan from the heat and let stand, covered, for 10 minutes.

• Uncover, scatter butter on top, then fluff rice with a fork, combining rice and corn, until butter is melted. Transfer to a serving dish and top with scallions and a few grindings of pepper. Serves 4 to 6.