Ingredients with Measurements:
- 4 large squid (cleaned and gutted)
- 2 cups of Japanese short-grain rice
- 2 cups of dashi broth
- 2 tablespoons of soy sauce
- 2 tablespoons of mirin
- 1 tablespoon of sake
- 2 tablespoons of sesame seeds
- 1 tablespoon of vegetable oil
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 2 green onions (thinly sliced)
Special equipment needed:
- Large pot with lid
- Rice cooker
- Frying pan
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and transfer it to a rice cooker. Add the dashi broth, soy sauce, mirin, and sake. Stir well and cook the rice according to the rice cooker's instructions.
2. In a frying pan, toast the sesame seeds over medium heat until golden brown. Remove from heat and set aside.
3. In the same frying pan, heat the vegetable oil over medium heat. Add the squid and cook for 2-3 minutes on each side until lightly browned.
4. Add the sugar, salt, and 1 cup of water to the pan. Cover with a lid and simmer for 15-20 minutes until the squid is tender and the liquid has reduced to a thick sauce.
5. To serve, place a portion of rice in a bowl and top with a squid and some of the sauce. Sprinkle with toasted sesame seeds and sliced green onions.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat per serving: 5g
Carbohydrates per serving: 70g
Protein per serving: 15g
Substitutions for ingredients:
- Japanese short-grain rice can be substituted with any other type of rice.
- Dashi broth can be substituted with chicken or vegetable broth.
- Mirin can be substituted with rice vinegar or white wine vinegar.
- Sake can be substituted with dry sherry or white wine.
- Vegetable oil can be substituted with any other type of oil.
Variations:
- Add diced carrots, onions, and celery to the squid sauce for extra flavor and nutrition.
- Use grilled or roasted squid instead of simmered squid for a different texture and flavor.
- Add chopped fresh herbs such as cilantro or parsley to the dish for a pop of color and freshness.
Tips and tricks:
- Make sure to clean the squid thoroughly before cooking to remove any sand or debris.
- Toasting the sesame seeds brings out their nutty flavor and aroma.
- Simmer the squid sauce over low heat to prevent it from burning or sticking to the pan.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dish in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the dish in individual bowls and garnish with sliced green onions and extra toasted sesame seeds.
Garnishes:
Sliced green onions and extra toasted sesame seeds
Pairings:
- Serve with a side of steamed vegetables such as broccoli or bok choy.
- Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy
- Miso soup
- Edamame
Troubleshooting advice:
- If the squid sauce is too thick, add a little more water to thin it out.
- If the rice is too dry, add a little more dashi broth or water to moisten it.
Food safety advice:
- Make sure to cook the squid thoroughly to prevent any foodborne illnesses.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Ikameshi is a traditional Japanese dish that originated in the Tohoku region of Japan. It is made with squid and rice, and is often served as a snack or a light meal.
Flavor profiles:
The dish has a savory and slightly sweet flavor from the soy sauce, mirin, and sake. The toasted sesame seeds add a nutty and aromatic flavor to the dish.
Serving suggestions:
Serve the dish as a main course or as a side dish with other Japanese dishes.
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Region: Japanese