Easy Cooking in a Pressure Cooker Soft Ikameshi (Squid Stuffed with Sticky Rice)
Easy Cooking in a Pressure Cooker Soft Ikameshi (Squid Stuffed with Sticky Rice)

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, easy cooking in a pressure cooker soft ikameshi (squid stuffed with sticky rice). It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Easy Cooking in a Pressure Cooker Soft Ikameshi (Squid Stuffed with Sticky Rice) is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Easy Cooking in a Pressure Cooker Soft Ikameshi (Squid Stuffed with Sticky Rice) is something that I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can have easy cooking in a pressure cooker soft ikameshi (squid stuffed with sticky rice) using 7 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Easy Cooking in a Pressure Cooker Soft Ikameshi (Squid Stuffed with Sticky Rice):
  1. Take 4 Squid
  2. Get 180 ml Mochi Sticky Rice
  3. Make ready 400 ml ★Dashi stock
  4. Make ready 4 tbsp ★Soy sauce
  5. Get 2 tbsp ★Sake
  6. Take 2 tbsp ★Sugar
  7. Make ready 1 tbsp ★Mirin
Instructions to make Easy Cooking in a Pressure Cooker Soft Ikameshi (Squid Stuffed with Sticky Rice):
  1. Wash the mochi sticky rice 30 minutes before cooking, and transfer into a sieve to drain the excess water. Remove the guts and clear cartilage from the squid, then wash well.
  2. Finely chop the tentacles from one of four squid, and mix with the mochi sticky rice.
  3. Fill 1/3 of each squid with the Step 2 mixture, and close the ends with toothpicks.
  4. Add the ★ flavoring ingredients into a pressure cooker, and arrange the squid. Cover with a lid, and cook for 20 minutes under high pressure. Let it cool and leave it for about 15 minutes.
  5. Slice the 'ikameshi'(squid stuffed with sticky rice) and pour the sauce on top.

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