Recipe - Ikameshi (Squid Stuffed with Sticky Rice)

While Shinji and I love ika (squid) as sashimi for its silky texture, it is also lovely when cooked. One popular dish is ikameshi, literally, "squid rice". The texture of the squid becomes tender and the rice inside is perfumed with the aroma of the squid. The tip to making this dish well is not to overstuff the squid as the rice will expand as it cooks.

4 squid
1 cup mochi rice (sticky rice)
1 cup sake
4 Tbsp. soy sauce
3 Tbsp. mirin
3 Tbsp. sugar
2 cups water

Clean the squid, saving the legs to stuff with the rice. Rinse the rice until the water runs clear. Cut up the squid legs and add to rice in a bowl. Stuff the squid and close the ends with a toothpick.

In a pot, place the squid in and then top with sake, soy sauce, mirin, sugar, and water. Bring to a boil and then lower the heat to a simmer. Cook until the rice is cooked, about 40 minutes (but check to make sure it is cooked).