Japanese > Seafood > Ikameshi Stuffed Squid

Ikameshi with Teriyaki Sauce Recipe

Ingredients with Measurements:
- 4 large squid
- 2 cups of Japanese short-grain rice
- 4 cups of water
- 1/4 cup of soy sauce
- 1/4 cup of mirin
- 1/4 cup of sake
- 2 tablespoons of sugar
- 1 tablespoon of vegetable oil
- 1/4 cup of green onions, chopped
- 1 tablespoon of sesame seeds

Special equipment needed:
- Rice cooker
- Large skillet

Step-by-step instructions:

1. Clean the squid by removing the head, tentacles, and guts. Rinse the body and pat dry with paper towels.
2. In a small bowl, mix together soy sauce, mirin, sake, and sugar to make the teriyaki sauce.
3. Cut the squid body into small pieces and stuff them with the teriyaki sauce.
4. In a rice cooker, combine rice and water and cook according to the manufacturer's instructions.
5. In a large skillet, heat vegetable oil over medium heat. Add the stuffed squid and cook for 2-3 minutes on each side until golden brown.
6. Add the remaining teriyaki sauce to the skillet and cook for an additional 2-3 minutes until the sauce thickens.
7. Serve the stuffed squid on top of the cooked rice and garnish with chopped green onions and sesame seeds.


- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Skillet: Medium heat
Serving size:
- 4 servings

Nutritional information:
- Calories per serving: 450
- Fat: 7g
- Carbohydrates: 75g
- Protein: 18g

Substitutions for ingredients:
- Japanese short-grain rice can be substituted with any type of rice.
- Mirin can be substituted with sweet white wine or rice vinegar.
- Sake can be substituted with dry white wine or chicken broth.

Variations:
- Instead of stuffing the squid with teriyaki sauce, you can stuff it with sushi rice or vegetables.
- You can also add diced vegetables like carrots, bell peppers, and onions to the skillet to make it a one-pot meal.

Tips and tricks:
- Make sure to pat dry the squid before cooking to prevent it from getting too watery.
- Use a spoon to stuff the squid with the teriyaki sauce to avoid making a mess.
- To prevent the rice from sticking to the bottom of the rice cooker, rinse the rice before cooking.

Storage instructions:
- Store any leftover Ikameshi in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat, place the Ikameshi in a microwave-safe dish and microwave for 1-2 minutes until heated through.

Presentation ideas:
- Serve the Ikameshi on a bed of lettuce or seaweed for a more visually appealing presentation.

Garnishes:
- Chopped green onions and sesame seeds

Pairings:
- Sake or green tea

Suggested side dishes:
- Miso soup
- Edamame
- Seaweed salad

Troubleshooting advice:
- If the teriyaki sauce is too thick, add a splash of water to thin it out.
- If the squid is tough, cook it for a longer time until it becomes tender.

Food safety advice:
- Make sure to clean the squid thoroughly before cooking to avoid any foodborne illnesses.

Food history:
- Ikameshi is a traditional Japanese dish that originated in Hokkaido, Japan. It is typically made with squid stuffed with rice and cooked in a sweet soy sauce.

Flavor profiles:
- Savory, sweet, and slightly salty

Serving suggestions:
- Serve hot and enjoy as a main dish for lunch or dinner.

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Region: Japanese

Taste: Savory, Sweet, Tangy, Umami, Rich