Ingredients with Measurements:
- 2 cups cooked rice
- 4 dried squid (ikameshi)
- 4 cups water
- 4 eggs
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- Salt and pepper to taste
- Chopped green onions for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. Soak the dried squid in water for 30 minutes to soften.
2. In a pot, combine the squid and 4 cups of water. Bring to a boil and then reduce heat to low. Simmer for 30 minutes.
3. Remove the squid from the pot and set aside. Reserve the squid broth.
4. In a bowl, whisk together the eggs, soy sauce, mirin, sake, sugar, salt, and pepper.
5. In a separate pot, bring the squid broth to a boil.
6. Add the cooked rice to the pot and stir to combine.
7. Pour the egg mixture into the pot and stir gently.
8. Add the squid back into the pot and continue to cook for 5 minutes.
9. In a small bowl, mix together the cornstarch and 2 tablespoons of water to make a slurry.
10. Add the slurry to the pot and stir until the soup thickens.
11. Serve hot and garnish with chopped green onions.
- Time:
Preparation time: 40 minutes
- Cooking time: 35 minutes
Temperature:
- Boil and simmer over low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 240
- Fat: 3g
- Carbohydrates: 42g
- Protein: 12g
Substitutions for ingredients:
- Squid can be substituted with any seafood of your choice.
- Mirin can be substituted with rice vinegar or white wine vinegar.
- Sake can be substituted with dry sherry or white wine.
Variations:
- Add vegetables such as carrots, mushrooms, or spinach for added nutrition.
- Use chicken or beef broth instead of squid broth for a different flavor profile.
Tips and tricks:
- Soaking the dried squid in water before cooking will help to soften it.
- Be gentle when stirring the egg mixture into the soup to prevent it from breaking apart.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in individual bowls and garnish with chopped green onions.
Garnishes:
- Chopped green onions
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed vegetables or a salad
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, add more cornstarch slurry to thicken it.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Ikameshi is a traditional Japanese dish that originated in Hokkaido, Japan. It is made by stuffing a whole squid with seasoned rice and then grilling or baking it.
Flavor profiles:
- Savory, slightly sweet, and umami.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
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Region: Japanese
Taste: Savory, Umami, Salty, Comforting