Clean the squid by removing the innards, transparent bone, and rinsing under water. Pat dry with paper towels. Chop half of the squid legs roughly and cut the remaining legs in half lengthwise.

Peel and finely chop the carrot.

Mix the glutinous rice, chopped squid legs, carrot, and 1 tbsp sake in a bowl. Divide the mixture into two portions.

Stuff the squid bodies with the rice mixture and secure the openings with toothpicks.

Place the stuffed squid in a pot along with the remaining squid legs, sake, mirin, sugar, soy sauce, ginger, and water. Cover with a parchment paper lid and cook on high mode for 3 hours.