Cooking Mama World recipe
Crispy squid rice (2 servings)
- Ingredients
- Squid
- 4
- Glutinous rice
- 75 g
- Myoga
- 3
- Mentsuyu (3 concentration)
- 2 tbsp
- Sake
- 2 tbsp
- Mirin
- 2 tbsp
- Sugar
- 1 tbsp
- Japanese soup stock(Granulated)
- 1 tsp
- Water
- 300 ml
About Units
tsp
[tsp] means a teaspoon, which is roughly a 5 ml(about 1/6 fl oz) portion.
tbsp
[tbsp] means a tablespoon, which is roughly a 15 ml(roughly 1/2 fl oz) portion.
g
[g] denotes weight, 100g is roughly 3.5 oz.
ml
[ml] denotes volume, 1 fl oz is roughly 30 ml (29.57ml).
About Ingredients
Mirin
Mirin is a weakly sweet seasoning similar to sake, made from Japanese distilled spirits and rice malt. It used to adding sweetness, shine, and luster to food.
Sake
Sake is an alcoholic beverage made by fermenting and straining rice, rice malt, and water, and is often used in cooking. When sake is used for cooking, cheap sake with weak aroma and sweetness is better.
Mentsuyu
This soup is used for Japanese noodles and is made mainly of soy sauce, Japanese soup stock, sake, mirin and sugar. Generally, 'Mentsuyu' called in Japan is ready-made products that is double or triple concentration. When using 'Mentsuyu', it is diluted with water.
Myoga
Myoga is a savory vegetable that is rarely eaten outside of Japan. It has a distinctive aroma and weak pungency, and is mainly used when finely chopped.
How to cook
1.Soak in water
Soak glutinous rice in water for 1 hour.
2.Cut vegetable
Cut myoga into round slices. The myoga gives a nice flavor and crispy texture when eaten.
3.Cutting squid
Remove the internal organs from the body of the squid.
*Remove the bones (thin bone) inside the body.
4.Cutting squid
Cut off the legs from the squid's mouth down.
5.Cutting squid
After all squid legs have been cut,cut them into smaller pieces,about 1 cm in diameter.
6.Cutting squid
Finish as shown in the photo.
7.Stir
Drain off the water from the glutinous rice and mix well with the myoga and geso.
8.Fill with rice
Fill the squid body with glutinous rice. The amount of glutinous rice should be about 50 to 60% of the body,because the glutinous rice expands when it is boiled.
9.Close the squid body
After filling with glutinous rice,close the squid body with a toothpick to prevent the rices of the body from coming out.
10.Make the broth
Add 100ml water,Japanese soup stock (granulated),mentsuyu,sake and mirin,and bring to a boil over medium heat.
11.Put
Place the squid stuffed with glutinous rice in the broth and simmer over medium heat until it comes to a boil.
12.Simmer
Reduce the heat to low and simmer for about 10 to 15 minutes,rolling the squid with chopsticks to prevent burning.
13.Simmer
Add 200 ml of water and reduce the heat to medium. When the liquid comes to a boil,reduce the heat to low and simmer for 10 to 15 minutes.
14.Simmer
Add 200 ml of water and reduce the heat to medium-low.
