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Stuffed Squid (Ikameshi)

Coût $10, économiser $15

Source: Recommended by CookPal

  • 90 Min
  • 2 Portions
  • $10

INGRÉDIENTS

  • Rice

    • 🍚 1/2 cup washed glutinous rice

  • Seafood

    • 🦑 2 squids (300g)

  • Spices

    • 🌱 1 slice of ginger

  • Seasoning

    • 🧂 1 tsp soy sauce

  • Broth

    • 🍬 2 tbsp sugar
    • 🍶 2 tbsp sake
    • 🧂 2 tbsp soy sauce
    • 🍶 1 tbsp mirin
    • 💧 300 ml water

ÉTAPES

1

Soak the washed glutinous rice in water for 30 minutes, then drain.

2

Slice the ginger thinly with the skin intact.

3

Clean the squid by removing the innards, cartilage, and beak. Wash thoroughly and pat dry. Chop the tentacles finely.

4

Mix the soaked rice, chopped tentacles, and soy sauce in a bowl. Stuff the mixture into the squid body and seal with toothpicks.

5

Prepare the broth by combining sugar, sake, soy sauce, mirin, water, and ginger in a pot. Bring to a boil, then add the stuffed squid. Cover with a drop lid and simmer on low heat for 25 minutes.

6

Turn off the heat and let the squid cool in the broth to room temperature. Remove toothpicks and slice into bite-sized pieces.

NUTRIMENTS

Par portion

🔥

350

Calories

  • 25g
    Protéines
  • 40g
    Glucides
  • 5g
    Graisses

💡 Astuces

Use fresh squid for the best flavor and texture.Adjust the sweetness and saltiness of the broth to your preference.Serve with steamed vegetables or rice for a complete meal.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.