Preparation

• Rinse the rice.
  350 g Japanese short-grain rice
  
• Soak it for 15 minutes.
  
• Drain it in a colander.
  
• Remove the corn kernels from the cob.
  1 ear corn
• Toss the corn kernels with the salt.
  0.5 teaspoon salt
  
• Mix the sake with the water.
  2 teaspoons sake, 360 ml water
  
• Add the rice, sake water, and corn kernels to the pot.
  
• Bring to a boil over medium-high heat with the lid off.
  
• Once it comes to a boil, stir once.
  
• Set the corn cob on top.

  On the day of the shoot, I couldn't find whole corn at the store, so I used frozen raw corn instead.
• Cover.
  
• Cook over low heat for 10 minutes.
• Turn off the heat, then let it rest, covered, for 10 minutes.
• Remove the corn cob.
• Gently fluff the corn and rice together before serving.