Okonomiyaki Style Corn on the Cob

From Matthew Altizer

2013 Sep/Oct

Japanese mayonnaise is more flavourful than regular mayonnaise and is well worth looking for. The Kewpie brand is my favourite – it’s the one with a baby doll on the bottle. Yakisoba sauce is the Japanese equivalent of Worcestershire sauce and bonito flakes are made of smoked tuna that has been dried and grated into large flakes. All of these ingredients can be found in Asian markets and specialty stores.


  • 4 ears of corn
  • 1/4 c. Japanese mayonnaise
  • 3 T. yakisoba sauce
  • 1/4 c. bonito flakes
  • 2 green onions, thinly sliced
  • 1 t. black sesame seeds


Shuck the corn and put it in a large pot. Add enough water to cover the corn and bring it to a boil over high heat. When the water comes to a boil, cover the pot with a lid and pull it off the heat. Let the corn sit for 10 minutes.

Remove the corn from the water and shake each ear to remove extra water. Spread the mayonnaise evenly over each ear of corn. Drizzle the yakisoba sauce over the corn and sprinkle with the bonito flakes, green onions and sesame seeds.

Serves 4.