Wednesday 14 August 2013

Ikameshu ( Glutinous Rice Stuffed Squid) By Grace Tan

4 pcs medium size squids
1 cup of glutinous rice, washed and drained

Marinade for glutinous rice1 tbsp light soy sauce
1 tbsp mirin
1/2 tbsp sugar

Seasoning for broth500ml water (or just enough to cover squids during cooking)
2 tbsp soy sauce
1 tbsp mirin
1 tbsp sake
1 tbsp sugar
1 teaspoon of Dashi powder

1. Soak glutinous rice in water (just enough to cover the rice) together with soy sauce, sugar and mirin for at least 4 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.

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