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.
Makes
4 Servings
Ingredients
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
Soup
350ml Dashi Stock *350ml Water & 1/2 teaspoon Dashi Powder, OR Water only
2 tablespoons Mirin
2 tablespoons Soy Sauce
Method
- 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.
- Make soup by mixing all ingredients.
- Wash Rice, drain, and place in the rice cooker’s inner pot. Spread Ginger and place Squid on top. Gently pour the soup over.
- 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.
Comments
Peter
7/10/2024
I am so glad to find your site , great to see the fusion style from Japanese based cooking! I have lived in China ,Japan and Korea and also trying my ways to cook within the style but improvising with western ingredients!
I hope you have a nice fall and having great time in the kitchen with the time of the harvest!
Hiroko
8/10/2024
Peter, thank you so much for your comment. When I moved to Melbourne 30 years ago, all I could do was to compromise with locally available ingredients. I am confident many of my recipes are helpful for you to enjoy the food that you are familiar with. By the way, we are now heading toward summer. More and more fresh vegetables and fruit are appearing at stores!