Authentic home cooking from Japan, with US measurements. 
Ikameshi (Stuffed Squid with Tentacles)
Think ikameshi is just something you buy at a train station? Not at all! Homemade ikameshi has irresistibly chewy squid and amazing flavor.
About this recipe:
This sweet and savory simmered ikameshi is extra delicious with chopped squid tentacles mixed into the rice, giving it a chewy and satisfying texture.
Ikameshi (Stuffed Squid with Tentacles)
Think ikameshi is just something you buy at a train station? Not at all! Homemade ikameshi has irresistibly chewy squid and amazing flavor.
About this recipe:
This sweet and savory simmered ikameshi is extra delicious with chopped squid tentacles mixed into the rice, giving it a chewy and satisfying texture.
Open in Cookpad AppSteps
- 1
Before you start, soak the rice. Use a 6:4 ratio of glutinous rice to regular short-grain rice (recommended), and soak in water.
- 2
Soak the rice for about 4 hours. Meanwhile, remove the innards from the squid and rinse the body well. Use a spoon to stuff the soaked rice into the squid bodies.
- 3
Since the squid will shrink and the rice will expand as it cooks, only fill each squid about two-thirds full with rice. Overfilling can cause the squid to split or leave the rice undercooked.
- 4
If adding tentacles, drain the soaked rice in a strainer, chop the tentacles, and mix them into the rice before stuffing.
- 5
Bring the simmering liquid (soy sauce, mirin, sake, sugar, and water) to a boil. Add the stuffed squid and start simmering.
- 6
Depending on the size of the squid, your pot, and heat level, simmer the squid over medium heat for about 30 minutes after the liquid returns to a boil. Make sure the squid is mostly covered with the simmering liquid.
- 7
After simmering for about 30 minutes, turn off the heat and let the squid soak in the cooking liquid until it cools to just above room temperature. This helps the flavors soak in deeply.
- 8
For a nicer appearance, remove any thin skin that has burst from the squid while it's still in the cooking liquid. This will give your ikameshi a smooth finish.
- 9
If using a pressure cooker, cook on low pressure for 15 minutes, then let the pressure release naturally. However, simmering gently in a regular pot is recommended for the best chewy texture.
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