Easy and Fluffy Stuffed Squid Made in an Electric Pressure Cooker

Name: Easy and Fluffy Stuffed Squid Made in an Electric Pressure Cooker
Ingredients: 8 whole squid (bodies about 4 inches long); 2 tablespoons sake (about 30 ml); 2 tablespoons mirin (about 30 ml); 2 tablespoons soy sauce (about 30 ml); 2 tablespoons sugar (about 25 grams); 1 teaspoon grated ginger (about 5 grams); 1 tablespoon white dashi (about 15 ml); 7/8 cup water (200 ml); 3/4 cup glutinous rice (about 150 grams)

しかとう @cook_40308658

Using an electric pressure cooker makes this dish quick and easy. The squid turns out fluffy, tender, and delicious.
Recipe background:
Sometimes I just crave this dish, so I tried making it with frozen squid. My family loved it!

しかとう @cook_40308658

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Ingredients

8whole squid (bodies about 4 inches long)
2 tablespoonssake (about 30 ml)
2 tablespoonsmirin (about 30 ml)
2 tablespoonssoy sauce (about 30 ml)
2 tablespoonssugar (about 25 grams)
1 teaspoongrated ginger (about 5 grams)
1 tablespoonwhite dashi (about 15 ml)
7/8 cupwater (200 ml)
3/4 cupglutinous rice (about 150 grams)

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Steps

1

Rinse the glutinous rice and soak it in water for 1 hour.
2

Clean the squid thoroughly and remove the backbone.
3

Add all the seasonings and 200 ml (7/8 cup) water to a pot. Heat until the sugar dissolves, then pour into the electric pressure cooker.
4

Drain the rice well and gently stuff it into the squid bodies. Fill each a little over halfway. Secure the ends with toothpicks.
5

If you overfill with rice, the squid may burst while cooking. If you use too little, it will be hard to slice later.
6

Cook on high pressure for 15 minutes. Let the pressure release naturally. Open the lid, flip the squid, and let sit for about 10 minutes before serving.
7

It's delicious hot, but easier to slice when slightly cooled. If you like, pour some of the reduced sauce over the top before eating.