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Ikameshi ｜ Party Kitchen --Recipe transcription of Party Kitchen

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Ingredients

Japanese flying squid : 2 cups
Rice : 40g
Sticky rice : 60g
(A) Sake : 2 tsp
(A) Dark soy sauce : 2 tsp
(A) Mirin : 2 tsp
(B) Water : 2 cups
(B) Sake : 1/2 cup
(B) Dark soy sauce : 50ml
(B) Mirin : 50ml
(B) Sugar : 2 tablespoons

Time required

70minutes

Procedure

1) Prepare the flying squid 00:19
Cut the connection between the torso and the legs, turn over the torso and pull the legs slowly while peeling off the cotton.
Pull out the cartilage, cut under the eyes to separate the legs and cotton, and remove the beak.
Rinse the torso and feet with water and wipe off the water with kitchen paper.
Remove the suction cups on your feet by squeezing them with your fingers.
2) Cut squid 02:03
Cut half of the squid's legs to a length of about 1 cm.
Leave half as it is.
3) Flood rice and glutinous rice 02:10
Soak rice and glutinous rice for about 30 minutes to drain.
4) Make mixed rice with squid 02:25
Mix squid and 3 rice, (A).
5) Pack 4 in the torso 02:40
Fill the body of the squid with 4 squid mixed rice and fasten it with a toothpick.
6) Stew 02:59
Put 5 stuffed squid and 2 squid legs left in the pan, (B).
Cover with a lid and simmer over low heat for about 40 minutes, then turn it over and let it soak in the flavor.
7) Finish 04:09
Cut into pieces of appropriate size and serve in a bowl.

Point

・ Ikameshi is a local dish from the Hakodate region of Hokkaido.
・ Squid has the same pretreatment for all types.
・ When preparing squid, be careful not to tear the ink sac.
・ By using glutinous rice, the finish will be firm.
・ Freshly made is delicious, but once cooled at room temperature, the taste will be further absorbed.