This is a super simple Takikomigohan that you can try when you have fresh Squid. I use Dashi Stock to cook it, but you can cook with Water because Umami and lovely flavour should come out from fresh Squid. A little bit of Sesame Oil can add an extra flavour.


4 Servings


2 cups (*180ml cup) Japanese Short Grain Rice
200g Squid Tube OR Whole Squid
1 tablespoon Sake (Rice Wine)
1 teaspoon Soy Sauce
1 small piece Ginger *cut into fine strips
1 Spring Onion *finely chopped
Shichimi (Japanese Chilli Spice Mix) *optional

350ml Dashi Stock *350ml Water & 1/2 teaspoon Dashi Powder, OR Water only
2 tablespoons Mirin
2 tablespoons Soy Sauce

  1. Clean Squid and cut into the size that is easy to eat. Add Sake (Rice Wine) and 1 teaspoon Soy Sauce, massage, and set aside for 10 minutes.
  2. Make soup by mixing all ingredients.
  3. Wash Rice, drain, and place in the rice cooker’s inner pot. Spread Ginger and place Squid on top. Gently pour the soup over.
  4. Press the Cook/Start button. When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently. Sprinkle with chopped Spring Onion and Shichimi (*optional) and enjoy.