Squid ‘Okowa’ Glutinous Rice

Name: Squid ‘Okowa’ Glutinous Rice
Yield: 4 to 6 servings
Cuisine: British
Ingredients: 2 cups (180 ml) cup) Glutinous Rice *short grain preferred; 1 cup (180 ml) cup) Japanese Short Grain Rice; 1 Squid *about 400g; 1 small piece Ginger *sliced into thin strips; 2 tablespoons Sake; 1 tablespoon Soy Sauce; 2 Spring Onion *finely chopped; Shichimi (Japanese Chilli Spice Mix) *optional; <Soup Ingredients>; 2 cups (500 ml) Dashi Stock *OR Water 2 cups & Dashi Powder 1 teaspoon; 2 tablespoons Soy Sauce; 1 tablespoon Sugar *extra 1/2 tablespoon can be added for sweeter flavour

Hiroko Liston @hirokoliston

Melbourne, Australia

Steamed glutinous rice dishes can be cooked by rice cooker. It’s much easier and quicker, which is more suitable for our modern lifestyle. Just like other my glutinous rice dishes, this dish is also really yummy and easy to cook. If you like ‘Mochi’, you would love its rubbery texture.

Hiroko Liston @hirokoliston

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Ingredients

4 to 6 servings

2 cups (180 ml)cup) Glutinous Rice *short grain preferred
1 cup (180 ml)cup) Japanese Short Grain Rice
1Squid *about 400g
1small piece Ginger *sliced into thin strips
2 tablespoonsSake
1 tablespoonSoy Sauce
2Spring Onion *finely chopped
Shichimi (Japanese Chilli Spice Mix) *optional
<Soup Ingredients>
2 cups (500 ml)Dashi Stock *OR Water 2 cups & Dashi Powder 1 teaspoon
2 tablespoonsSoy Sauce
1 tablespoonSugar *extra 1/2 tablespoon can be added for sweeter flavour

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Steps

1

Wash Glutinous Rice and Regular Short Grain Rice together and drain.
2

Clean Squid, slice the body into 7 to 8mm rings, and cut large tentacles in half.
3

Place Squid in a bowl, add Ginger, Sake and Soy Sauce and massage, set aside for 10 minutes.
4

Make soup by mixing all ingredients.
5

Place well-drained Rice in the rice cooker’s inner pot, place Squid & Ginger mixture over the Rice. DO NOT MIX. Gently pour the soup over.
6

Plug the rice cooker in and press the Cook/Start button. When the rice is cooked, let it steamed for 10 minutes, then toss the rice gently. Sprinkle Spring Onion and Shichimi over to serve.