Ingredients with Measurements:
- 4 large squid
- 2 cups cooked short-grain rice
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 4 cups dashi stock
- 1/4 cup miso paste
- 1/2 cup sliced green onions
- 1/2 cup sliced shiitake mushrooms
Special Equipment Needed:
- Large pot
- Rice cooker
- Mixing bowl
- Wooden spoon
- Ladle
- Soup bowls
Step-by-Step Instructions:
1. Clean the squid by removing the head, tentacles, and internal organs. Rinse the squid under cold water and pat dry with paper towels.
2. In a mixing bowl, combine soy sauce, mirin, sake, and sugar. Mix well until the sugar is dissolved.
3. Stuff the squid with cooked rice, leaving some space at the top. Secure the opening with a toothpick.
4. Heat the vegetable oil in a large pot over medium-high heat. Add the stuffed squid and cook for 3-4 minutes on each side until browned.
5. Pour the soy sauce mixture over the squid and add enough water to cover the squid. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
6. In a separate pot, bring dashi stock to a boil. Add sliced shiitake mushrooms and cook for 2-3 minutes.
7. Reduce heat to low and add miso paste. Stir until the miso is dissolved.
8. Divide the miso soup into soup bowls and top with sliced green onions.
9. Remove the toothpicks from the squid and slice into bite-sized pieces. Serve with miso soup.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Stuffed squid: Medium-high heat
Miso soup: Low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Total fat: 5g
Saturated fat: 1g
Cholesterol: 200mg
Sodium: 1800mg
Total carbohydrates: 40g
Dietary fiber: 2g
Sugars: 8g
Protein: 30g
Substitutions for ingredients:
- Squid can be substituted with octopus or shrimp.
- Short-grain rice can be substituted with sushi rice or glutinous rice.
- Dashi stock can be substituted with chicken or vegetable stock.
- Shiitake mushrooms can be substituted with any type of mushroom.
Variations:
- Add diced carrots and celery to the miso soup for extra flavor and nutrition.
- Use red miso paste instead of white miso paste for a stronger flavor.
- Add sliced jalapenos to the soy sauce mixture for a spicy kick.
Tips and Tricks:
- Make sure to clean the squid thoroughly to remove any sand or grit.
- Stuff the squid with slightly warm rice to make it easier to handle.
- Use toothpicks to secure the opening of the squid to prevent the rice from falling out.
- Adjust the amount of miso paste according to your taste preference.
Storage Instructions:
Store leftover ikameshi and miso soup separately in airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the ikameshi in a microwave or oven until heated through. Reheat the miso soup on the stovetop over low heat until heated through.
Presentation Ideas:
Arrange the sliced ikameshi on a platter and garnish with sliced green onions and shiitake mushrooms. Serve the miso soup in individual soup bowls.
Garnishes:
Sliced green onions and shiitake mushrooms
Pairings:
Serve with steamed vegetables and a side of pickled ginger.
Suggested Side Dishes:
Steamed broccoli, carrots, and snow peas
Troubleshooting Advice:
- If the squid is tough, cook it for a longer time until tender.
- If the miso soup is too salty, add more water to dilute the flavor.
Food Safety Advice:
- Make sure to cook the squid thoroughly to avoid any foodborne illness.
- Store leftovers in the refrigerator within 2 hours after cooking.
Food History:
Ikameshi is a traditional Japanese dish that originated in Hokkaido, Japan. It is a popular street food and is often served at festivals and events.
Flavor Profiles:
Ikameshi has a savory and slightly sweet flavor from the soy sauce, mirin, and sake. The miso soup has a rich umami flavor from the miso paste and dashi stock.
Serving Suggestions:
Serve ikameshi and miso soup together as a complete meal.
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Region: Japanese