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.
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
- 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.