Ingredients with Measurements:
- 4 large squid (cleaned and gutted)
- 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
- 1/4 cup chopped green onions
- 1 tablespoon sesame seeds
Special equipment needed:
- Large pot with lid
- Medium saucepan
- Grill or broiler
Step-by-step instructions:
1. Preheat grill or broiler to high heat.
2. In a medium saucepan, combine soy sauce, mirin, sake, and sugar. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes.
3. Brush squid with vegetable oil and grill or broil for 2-3 minutes on each side until lightly charred and cooked through.
4. Cut squid into bite-sized pieces and mix with cooked rice.
5. Pour shoyu sauce over the rice and squid mixture and stir to combine.
6. Serve hot, garnished with chopped green onions and sesame seeds.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
5. Temperature:
Grill or broil on high heat.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 250
Fat: 5g
Carbohydrates: 35g
Protein: 15g
Sodium: 800mg
Substitutions for ingredients:
- Squid can be substituted with shrimp or scallops.
- Mirin can be substituted with rice vinegar and sugar.
- Sake can be substituted with white wine or chicken broth.
Variations:
- Add diced carrots, peas, and corn to the rice mixture for a colorful and nutritious twist.
- Use brown rice instead of white rice for a healthier option.
- Add diced shiitake mushrooms to the shoyu sauce for extra umami flavor.
Tips and tricks:
- Make sure to clean and gut the squid thoroughly before cooking.
- Brushing the squid with oil before grilling or broiling will prevent it from sticking to the grill or broiler.
- Use a non-stick pot or add a little oil to the pot before cooking the shoyu sauce to prevent it from sticking.
Storage instructions:
- Store leftover ikameshi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave the ikameshi in a microwave-safe dish for 1-2 minutes, or heat in a pot on the stove over medium heat until heated through.
Presentation ideas:
- Serve the ikameshi in individual bowls for a beautiful presentation.
- Garnish with additional chopped green onions and sesame seeds for added color and flavor.
Garnishes:
- Chopped green onions
- Sesame seeds
Pairings:
- Serve with a side of miso soup and a simple green salad for a complete meal.
Suggested side dishes:
- Miso soup
- Green salad
- Steamed vegetables
Troubleshooting advice:
- If the shoyu sauce is too salty, add a little water to dilute it.
- If the squid is tough, it may have been overcooked. Try reducing the cooking time or marinating the squid in a little lemon juice or vinegar before cooking to tenderize it.
Food safety advice:
- Make sure to clean and gut the squid thoroughly before cooking to avoid any foodborne illnesses.
- Store leftover ikameshi in the refrigerator and consume within 3 days.
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 shoyu sauce, with a slightly chewy texture from the squid.
Serving suggestions:
- Serve ikameshi as a main dish for lunch or dinner.
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Region: Japanese