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炊き込みご飯（ホタルイカの炊き込みご飯）｜料理人　設楽の料理道場さんのレシピ書き起こし

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Chef Shitara's cooking dojo

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Ingredients

米 : 4合
ホタルイカ : 300g
生姜 : 40g
(A)水 : 400ml
(A)塩 : 小さじ1
(B)醤油 : 大さじ4
(B)酒 : 大さじ4
(B)みりん : 大さじ4
万能ねぎ : 適量

Time required

60minutes

Procedure

1) 洗米する 01:00
米を水に浸けて軽く混ぜ、水を捨てることを3～4回繰り返す。
30分浸水させる。
2) ホタルイカの下処理をする 01:50
Add (A) to a bowl and mix.
Add firefly squid, wash lightly, and drain in a colander.
Remove the eyes, beak, and cartilage from the firefly squid.
Place on kitchen paper to drain.
Cut the ginger into strips.
3) 炊く 06:13
Add the drained rice to the rice cooker.
Add (B), add water up to the 4 cup line, and stir.
Add ginger and 3/2 of the firefly squid.
Cook with regular rice.
4) 混ぜる 07:42
When the rice is cooked, add the remaining firefly squid, cover, and steam for 10 minutes.
Remove a small amount of firefly squid for topping and mix.
5) 盛り付ける 09:05
Place into rice bowls and top with the firefly squid that you set aside for topping.
Sprinkle with green onions and it's done.

Point

・It is best to use real mirin.
・You can eat the eyes, beak, and cartilage of firefly squid without removing them, but it is better to remove them as they will make the fish less palatable.
・Using ginger with its skin improves its aroma.
- Leave 1/3 of the firefly squid aside and steam it in the residual heat after it is cooked to enjoy the difference in texture.
・Because firefly squid makes a delicious soup stock, it is made with basic seasonings.