View Full Version : Jiko Recipes

Mich Mouse
09-11-2007, 07:05 AM
I remember a thread about recipes and an email address to inquire about them.

My DD loved the corn chowder and I am hoping to duplicate it at home.

Thanks for any information you may provide.:wizard:

Mich Mouse
09-11-2007, 07:23 PM
Wow! This is a busy board. This post is twelve hours old and on page three.

Shameless bump as I hope someone can answer the question.


09-11-2007, 08:43 PM
I recently began a "Disney Recipe Exchange" here on the restaurant board. Maybe you would like to post your request there?! :thumbsup2 If so, here's the link: http://www.disboards.com/showthread.php?t=1575103 :upsidedow

09-11-2007, 11:18 PM
From AllEars:

Yield: 10 servings


Kernels from 5 ears of corn, roasted (see recipe below)
1/2 teaspoon Kosher Salt
1 dash Fresh Ground Black Pepper
2 quarts Corn Stock (see recipe below)
1/4 cup Risotto Rice


1. Place the shucked and roasted corn kernels into a stainless steel stockpot and season with the kosher salt and the fresh ground black pepper.

2. Add in the corn stock and the risotto rice and bring to a quick boil.

3. Lower the heat and let the soup simmer until the rice is soft.

4. Burmix very well and strain if you wish.

5. Strain the soup through a small whole Chinese cap and adjust seasoning.

6. Chill and reserve.


Yield: 10 servings


5 each Corn Cobs, shucked
1/2 teaspoon Kosher Salt
1 dash Fresh Ground Black Pepper
1 teaspoon Olive Oil


1. Mix the shucked corn with the kosher salt, fresh ground black pepper and olive oil and lay them out loosely on a parchment paper lined sheet pan.

2. Place the sheet pans into the brick oven at 500 plus degrees Fahrenheit and roast them until golden

3. Let the corn chill on the sheet pan.

4. When cold, remove and place in cooler for further use.


Yield: 10 servings


5 each Corn, shucked, cob only
1 tablespoon Butter
1/2 tablespoon Brown Sugar
1/2 tablespoon Kosher Salt
1 gallon Water


1. Place all the shucked cobs into a stainless steel stockpot, add in the butter, sugar and kosher salt and fill up with water.

2. Bring the whole to a quick boil and then simmer for about one hour.

3. Strain through a Chinese cap, chill and reserve for further use.

Yum I'll have to try this next month! :thumbsup2