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Ikameshi|Cooking with Dog's recipe transcription

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Number of Subscribers
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Number of View
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Number of Videos
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Ingredients

  • Squid (80-100g) : 8 cups
  • もち米 : 180ml
  • 酒 : 100ml
  • 砂糖 : 大さじ3
  • 醤油 : 大さじ3
  • 水 : 700ml

Time required

60minutes

Procedure

  1. 1) Cut the squid 00:17

    Separate the squid's torso and legs and remove the cartilage.
    Scrape off the internal organs remaining in the torso with a spoon.

  2. 2) Cut the squid 00:48

    Separate the legs and internal organs to handle the suction cups and make them the same length.
    Remove the beak and wash the torso and feet under running water.

  3. 3) Stuff glutinous rice 01:38

    Pour the soaked glutinous rice into a colander and drain it.
    Pack up to the 6th minute of the squid's torso and fasten the mouth with a toothpick.

  4. 4) いかを煮る 02:28

    鍋に酒、砂糖、醤油、水を入れ、混ぜ合わせる。
    火にかけ、いかの胴、足を入れて沸騰させる。
    アクを取って落とし蓋をし、30分程煮る。

  5. 5) 仕上げる 03:36

    蓋を取り、時折煮汁をかけながら煮詰める。
    煮汁が少なくなったら火を止め、粗熱を取る。
    楊枝を取り、お好みの厚さに切ったら完成。

Point

・ Wash glutinous rice in advance and soak it in water for about 1 hour.
・ Be careful because if you pack too much glutinous rice, it will tear.
・ If you are concerned about the squid skin, remove it when boiling.
-Aluminum foil or cooking paper can be used as a substitute for the drop lid.

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