Mochimugi-Stuffed Squid (Ikameshi)
Sweet and savory squid stuffed with a chewy mixture of rice and mochi barley.
It’s delicious even when cold!
Ingredients
| ≪Ingredients≫ | |
| Mochimugi barley (pearled) | 50 cc |
| Glutinous rice | 100 cc |
| Large squid | 2 |
| Carrot | 10 g |
| Shiitake mushrooms | 2 |
A
| ≪Ingredients≫ | |
| Water | 1 cup |
| Sake | 1 cup |
| Mirin | 1 cup |
| Dark soy sauce | 1 cup |
B
| ≪Ingredients≫ | |
| Dashi (soup stock) | 100 ml |
| Sake | 50 ml |
| Dark soy sauce | 2 tbsp |
| Mirin | 2 tbsp |
| Sugar | 2 tbsp |
Instructions
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Soak the mochimugi barley and glutinous rice in water overnight.
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Clean the squid; rub the tentacles with salt and cut them into small pieces.
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Finely chop the carrot and shiitake mushrooms.
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In a pot, combine the drained grains from step 1, carrot, shiitake, squid tentacles, and the ingredients from A. Simmer briefly to season the mixture.
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Stuff the squid bodies with the mixture from step 4 and secure the openings with toothpicks.
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In another pot, bring the ingredients from B to a boil, add the stuffed squid, and simmer for about 20 minutes.
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Let the squid cool before slicing and serving.
