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Ultra-easy Plump Squid Stuffed With Rice (ikameshi) And Teriyaki-style Sauce Recipe

Ultra-Easy Plump Squid Stuffed with Rice (Ikameshi) and Teriyaki-Style Sauce Recipe
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Prepare the ingredients before making Ultra-Easy Plump Squid Stuffed with Rice (Ikameshi) and Teriyaki-Style Sauce in your home. Then, follow these steps below to serve Ultra-Easy Plump Squid Stuffed with Rice (Ikameshi) and Teriyaki-Style Sauce for your family or friends.

Ingredients: Ultra-Easy Plump Squid Stuffed with Rice (Ikameshi) and Teriyaki-Style Sauce

  • 2 Squid (Japanese flying squid)
  • 2 heaping rice bowls or so Hot cooked rice
  • 2 pieces Ginger
  • 4 tbsp ☆Teriyaki sauce (See below)
  • 2 tbsp ☆Sake
  • 1 to 3 teaspoons ☆Sugar
  • 300 ml ☆Water
  • 1 tbsp Mirin (at the end to bring out the shine)
  • 2 Toothpicks
  • Mrs. Adachi's teriyaki sauce (easy to make amount)
  • 200 ml Soy sauce
  • 400 ml Mirin

How to Make Ultra-Easy Plump Squid Stuffed with Rice (Ikameshi) and Teriyaki-Style Sauce

If you have prepared the ingredients needed, now time to start cooking. There are 16 steps you must follow to make Ultra-Easy Plump Squid Stuffed with Rice (Ikameshi) and Teriyaki-Style Sauce in your home by yourself.

    Step 1
  • First, how to make Mrs. Adachi's teriyaki sauce. Combine the soy sauce and mirin in a pan over high heat. When it comes to a boil, turn the heat down to low, and simmer until the liquid has reduced to half its original volume. That's it.
  • Step 2
  • Stick a disposable chopstick in vertically to measure the liquid level. It's easier to gauge when it's reduced to half this way. Skim off any scum too.
  • Step 3
  • Now, to make the stuffed squid, first use a piece of ginger that's about this size. Use the teaspoon next to it for scale.
  • Step 4
  • Peel the ginger. If you scrape it with a spoon, it should come off cleanly.
  • Step 5
  • Slice half of the ginger thinly, and julienne the rest to make 'ginger needles.' Soak the julienned ginger in water, then drain.
  • Step 6
  • We'll use the body of the squid only. I used a 24 cm long Surume squid (remove the tentacles) this time. See below for instructions on how to prep the squid.
  • Step 7
  • Optional: If you have a sweet tooth, prefer the rice to be sweet, or if serving this to children, mix in 1 to 2 teaspoons of the teriyaki sauce (not listed).
  • Step 8
  • Wash the squid body well, pat the outside and the inside dry, and stuff with rice. Stuff it completely, including the pointed tip. Secure the opening with toothpicks.
  • Step 9
  • Put the ☆ flavoring ingredients in a pan over high heat. We'll cook everything over high heat.
  • Step 10
  • When the sauce is boiling properly, put in the stuffed squid. Roll it around the pot.
  • Step 11
  • After a minute or so, add the thinly sliced ginger. Keep rolling the squid around the pot.
  • Step 12
  • In a few minutes, the sauce will start to thicken. It should bubble up with big bubbles as shown in this photo. Add the mirin.
  • Step 13
  • Shake and swirl the pan to coat the squid with the sauce very well. When the sauce looks thick and sticky, it's done! Turn the heat off and leave the squid to cool in the sauce.
  • Step 14
  • When it has cooled down a bit, slice into any thickness you like. If you rinse the knife blade after every cut, each slice will be neat and clean. Serve with the julienned ginger!
  • Step 15
  • To see how to prepare a squid, please take a look at my method, described in.
  • Step 16
  • Please also take a look at, "For Squid Liver Lovers! Squid Legs and Liver Cooked in Foil."
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