Ingredients with Measurements:
- 1 cup of short-grain Japanese rice
- 2 cups of water
- 1 tablespoon of soy sauce
- 1 tablespoon of sake
- 1 tablespoon of mirin
- 1 tablespoon of sugar
- 1/2 teaspoon of salt
- 4 small squid, cleaned and cut into small pieces
- 1 tablespoon of vegetable oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 carrot, julienned
- 1/2 cup of frozen peas
- 2 cloves of garlic, minced
- 1 tablespoon of grated ginger
- Salt and pepper to taste
- Chopped green onions for garnish
Special equipment needed:
- Rice cooker or pot with lid
- Wok or large skillet
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and transfer to a rice cooker or pot with 2 cups of water. Cook according to the manufacturer's instructions or bring to a boil, then reduce the heat to low and simmer for 18-20 minutes. Fluff with a fork and set aside.
2. In a small bowl, mix together the soy sauce, sake, mirin, sugar, and salt. Set aside.
3. Heat the vegetable oil in a wok or large skillet over high heat. Add the squid and stir-fry for 2-3 minutes until lightly browned. Remove from the wok and set aside.
4. Add the onion, bell peppers, carrot, and peas to the wok and stir-fry for 3-4 minutes until tender-crisp.
5. Add the garlic and ginger and stir-fry for 1-2 minutes until fragrant.
6. Return the squid to the wok and pour in the sauce. Stir-fry for 1-2 minutes until the sauce thickens and coats the ingredients.
7. Season with salt and pepper to taste.
8. Serve the stir-fry over the cooked rice and garnish with chopped green onions.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Stir-fry over high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat: 6g
Carbohydrates: 50g
Protein: 16g
Sodium: 700mg
Fiber: 4g
Substitutions for ingredients:
- Squid can be substituted with shrimp or scallops.
- Red and green bell peppers can be substituted with any color bell pepper or other vegetables such as broccoli, snow peas, or mushrooms.
Variations:
- Add sliced mushrooms or bamboo shoots to the stir-fry.
- Use brown rice instead of white rice for a healthier option.
- Add a beaten egg to the stir-fry for a scrambled egg effect.
Tips and tricks:
- To prevent the squid from becoming tough, do not overcook it.
- Make sure the wok or skillet is hot before adding the ingredients to prevent them from sticking.
- Use a non-stick wok or skillet to reduce the amount of oil needed.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the stir-fry in a large serving bowl or on individual plates.
Garnishes:
Chopped green onions or cilantro
Pairings:
Serve with a side of miso soup and a small salad.
Suggested side dishes:
Miso soup and a small salad
Troubleshooting advice:
- If the stir-fry is too dry, add a splash of water or chicken broth to loosen the sauce.
- If the rice is too sticky, rinse it in cold water before cooking.
Food safety advice:
- Make sure the squid is cleaned properly before cooking.
- Cook the squid to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Ikameshi is a traditional Japanese dish that originated in the Tohoku region of Japan. It is a rice dish that is stuffed with seasoned squid and steamed until the flavors meld together.
Flavor profiles:
Savory, slightly sweet, and umami-rich
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Japanese