Stuffed squid in Japanese

Description

Ika meshi. IKA Meshi is a traditional Japanese dish. In simple words - is a rice-stuffed squid, but in the Japanese manner. Usually, the dish is made with fresh squid or cuttlefish with long tentacles, stuffed carcasses are cooked in mixture of soy sauce, sugar and rice wine, and ready to get a nice shiny gloss, thanks to the glaze. On the plate it looks very nice, also it is very tasty. Great as snacks and as a separate dish.

Ingredients

Squid

200 g
Figure

150 g
Soy sauce

0.5 cup
Sauce

3 Tbsp
Mushrooms

1 handful
Wine rice

100 ml
Brown sugar

3 Tbsp

Cooking

To prepare the products. For this dish, ideal for rice "japonica" from "Mistral". The Japanese in her kitchen very often use adhesive, so-called sticky rice. It is this property and has "japonica" because it is widely used in traditional Japanese dishes.

Rice rinse well in running water, until water is clear. Pour the washed rice with water and leave to swell.

At this time, to prepare squid. In the same way as for regular stuffing. Clear them of guts and chitin plates, if you have the tentacles to cut them off, if necessary, remove the beak and eyes. The tentacles are used to decorate the dishes. A few tentacles or a single carcass finely chop for a future filling. Also finely chop the mushrooms (if used). * Unlike squid, which I have rarely, I have constantly contains small cuttlefish. What I use instead of squid in this dish.

To prepare the dressing for the rice: mix in a saucepan 1/3 part of the total used amount of soy and fish sauces, mirin and sugar. Put on fire and bring to boil.

Drop into this mixture the pieces of squid and mushrooms, boil for about 1 minute, turn off the heat, let cool slightly.

Strain the rice in a colander and mix the rice with the prepared dressing. You can give a little brew (about 5-10 minutes).

The obtained rice with a spoon fill the squid. Stuff is not tight, because the rice will swell. Stuffed carcass fasten with toothpicks to keep the stuffing from falling out. If there are tentacles - "to fasten" them toothpicks, with his tentacles a little inside after filling. * My cuttlefish has a slit in the middle, it is not convenient for stuffing and not quite right).

When all the squid is prepared, mix in a saucepan with all the remaining portion of soy and fish sauce, mirin and sugar, pour about a Cup of water and bring to boil.

Put prepared squid in a saucepan. The liquid should almost completely cover the carcass.

Reduce heat and cook about 20 minutes until the rice is tender. Liquid should boil and evaporate, thus the liquid will thicken, get caramelized and "glaze" of the carcass. First you can pour the sauce on top with a spoon, and then the thick silicone grease with a brush so that the carcasses were from all sides covered with glaze.

Ready squid release from toothpicks and place on serving dish. Carcass squid for convenience, cut into rings - one bite, because this dish is eaten with chopsticks. Additionally, the squid, pour the sauce remaining in the skillet, or sauce can be submitted separately. IKA Meshi is ready - this is a wonderful beer and a wonderful thing just.

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