HidaMari Cooking Time required : 50minutes
Ikameshi|Cooking with Dog's recipe transcription
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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)
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)
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)
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)
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)
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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