Authentic home cooking from Japan, with US measurements. 
Ikameshi Mochi
Inspired by the Hakodate specialty ikameshi, I cooked baby squid with glutinous rice, then kneaded the mixture in a bread maker to make cut mochi.
Recipe background:
After trying my sea bream mochi (Recipe ID: 21582792), which was inspired by the famous sea bream rice from Ehime Prefecture, I decided to try making a version with squid, another seafood, inspired by Hakodate's famous ikameshi.
Ikameshi Mochi
Inspired by the Hakodate specialty ikameshi, I cooked baby squid with glutinous rice, then kneaded the mixture in a bread maker to make cut mochi.
Recipe background:
After trying my sea bream mochi (Recipe ID: 21582792), which was inspired by the famous sea bream rice from Ehime Prefecture, I decided to try making a version with squid, another seafood, inspired by Hakodate's famous ikameshi.
Open in Cookpad AppSteps
- 1
Add glutinous rice and water to a rice cooker, then pour in a little sake.
- 2
Add soy sauce to season.
- 3
Add the baby squid, then start the rice cooker.
- 4
When finished cooking, open the rice cooker.
- 5
Transfer the cooked mixture to a bread maker set to knead (mochi setting if available).
- 6
Once kneaded, press the mixture into a mold and let it dry.
- 7
When it has dried enough to cut, slice into bite-sized pieces to finish the ikameshi mochi.
- 8
Serve grilled.
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