Ingredients with Measurements:
- 1 cup of short-grain rice
- 2 cups of water
- 1 tablespoon of soy sauce
- 1 tablespoon of sake
- 1 tablespoon of mirin
- 1 tablespoon of sugar
- 1 small squid, cleaned and cut into small pieces
- 1 tablespoon of vegetable oil
- 1 block of firm tofu, drained and cut into small cubes
- 1 cucumber, sliced
- 1 carrot, julienned
- 1/4 cup of edamame beans
- 1/4 cup of sliced scallions
- 1 tablespoon of sesame seeds
Special equipment needed:
- Rice cooker
- Medium-sized pot
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and add it to the rice cooker with 2 cups of water. Cook the rice according to the manufacturer's instructions.
2. In a medium-sized pot, combine the soy sauce, sake, mirin, and sugar. Add the squid pieces and bring the mixture to a boil. Reduce the heat to low and simmer for 10-15 minutes, or until the squid is cooked through.
3. In a separate pan, heat the vegetable oil over medium-high heat. Add the tofu cubes and cook until golden brown on all sides.
4. In a large mixing bowl, combine the cooked rice, squid mixture, tofu cubes, cucumber slices, julienned carrot, edamame beans, and sliced scallions. Toss everything together until well combined.
5. Sprinkle sesame seeds over the top of the salad and serve.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Total fat: 8g
Saturated fat: 1g
Cholesterol: 30mg
Sodium: 470mg
Total carbohydrates: 49g
Dietary fiber: 3g
Sugar: 7g
Protein: 14g
Substitutions for ingredients:
- Short-grain rice can be substituted with any other type of rice.
- Squid can be substituted with any other type of seafood.
- Edamame beans can be substituted with any other type of beans.
Variations:
- Add sliced avocado to the salad for extra creaminess.
- Use quinoa instead of rice for a healthier option.
- Add sliced radishes for extra crunch.
Tips and tricks:
- Make sure to rinse the rice thoroughly to remove any excess starch.
- Cook the squid until it is tender but not overcooked.
- Use firm tofu to prevent it from falling apart in the salad.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the salad in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the salad in a large bowl or on individual plates.
Garnishes:
Garnish the salad with extra sesame seeds and sliced scallions.
Pairings:
Serve the salad with a side of miso soup and green tea.
Suggested side dishes:
- Steamed vegetables
- Grilled fish
- Tempura
Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir until it is evenly moistened.
- If the squid is tough, it may have been overcooked. Try cooking it for a shorter amount of time next time.
Food safety advice:
- Make sure to clean the squid thoroughly before cooking.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Ikameshi is a traditional Japanese dish that originated in the Hokkaido region. It is made with rice and squid, which are cooked together in a soy sauce-based broth.
Flavor profiles:
This salad has a savory and slightly sweet flavor from the soy sauce, sake, mirin, and sugar. The squid adds a seafood flavor, while the tofu provides a creamy texture. The sesame seeds add a nutty flavor and crunch.
Serving suggestions:
Serve the salad as a main dish or as a side dish to a Japanese-inspired meal.
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Region: Japanese