Thursday, 1 August 2013

Ikameshi (Glutinous Rice Stuffed Squids / 乌贼饭) by Michelle Heng

Ikameshi (Glutinous Rice Stuffed Squids / 乌贼饭)

Ikameshi (Glutinous Rice Stuffed Squids / 乌贼饭)

4 pcs squids (280g)
150g glutinous rice

Marinade for glutinous rice
1 tbsp light soy sauce
1 tbsp mirin
1/2 tbsp sugar

Seasoning for broth
500ml water (or just enough to cover squids during cooking)
2 tbsp soy sauce
1 tbsp mirin
1 tbsp cooking caramel
1 tbsp sugar
1. Soak glutinous rice in water (just enough to cover the rice) together with soy sauce, sugar and mirin for at least 4 hours. I used hot water so the process was cut short to 2 hours : )
2. Remove the head of the squids and clean the inside of the squid thoroughly. Set aside.
3. Drain and spoon the glutinous rice into each squid, fill till about 3/4 full and seal the opening with a toothpick.
4. Place the squids into the seasoned broth (ensure all squids are covered with the broth) and bring to a quick boil. 
5. Simmer for a further hour, turn squids in pot every now and then to ensure even cooking and colouring of the squids surface.
6. Cool and remove the toothpick before slicing the squids.
7. Drizzle some thickened broth onto the sliced squid pieces before serving.
8. Bon appetit!

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