Very Easy Squid Rice with Squid Ink Made in a Pressure Cooker!
Very Easy Squid Rice with Squid Ink Made in a Pressure Cooker!

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, very easy squid rice with squid ink made in a pressure cooker!. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Very Easy Squid Rice with Squid Ink Made in a Pressure Cooker! is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Very Easy Squid Rice with Squid Ink Made in a Pressure Cooker! is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have very easy squid rice with squid ink made in a pressure cooker! using 7 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Very Easy Squid Rice with Squid Ink Made in a Pressure Cooker!:
  1. Take 180 ml Mochi rice
  2. Take 4 Squid
  3. Get 1500 ml ■Water
  4. Take 100 grams ■Sugar
  5. Get 200 ml ■Soy sauce
  6. Take 20 cm ■Kombu for dashi stock
  7. Take 1/4 Daikon radish
Steps to make Very Easy Squid Rice with Squid Ink Made in a Pressure Cooker!:
  1. Soak the mochi sticky rice in water for 15 minutes, and drain the water.
  2. Finely chop the tentacles.
  3. Mix the sticky mochi rice, chopped tentacles, and squid ink.
  4. Fill about 50% of the squid bodies with the Step 3 mixture, and secure the openings with toothpicks. Cut off the top part of a plastic bottle, and use it for that. It makes the job easier.
  5. Arrange the Step 4 squid in a pressure cooker. Add the ■ ingredients and daikon radish (bite-sized pieces), cover with a lid, and cook over high heat.
  6. When you see the emission of steam, turn down the heat to low, and simmer for 15 minutes. Turn off the heat, and let it steam for 20 minutes, and you're done!
  7. The flavors will settle in once the squid cools down.

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