Ikameshi with Kombu

Name: Ikameshi with Kombu
Ingredients: 0.5 oz kombu (kelp, after making dashi) (about 15 grams); 2 whole squid; 1.5 oz carrot (about 40 grams); 2 oz sweet rice (glutinous rice) (about 60 grams); 8 tablespoons soy sauce (120 ml); 2 tablespoons sugar (25 grams); 2 tablespoons mirin (30 ml); 2 tablespoons sake (30 ml); as needed Water,

光海藻 @cook_40116327

札幌

I added chopped kombu (kelp) left over from making dashi to ikameshi (stuffed squid).
Recipe background:
Since ikameshi has become hard to find, I decided to make it myself. Adding the leftover kombu from making dashi really boosted the umami flavor.

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Ingredients

0.5 ozkombu (kelp, after making dashi) (about 15 grams)
2whole squid
1.5 ozcarrot (about 40 grams)
2 ozsweet rice (glutinous rice) (about 60 grams)
8 tablespoonssoy sauce (120 ml)
2 tablespoonssugar (25 grams)
2 tablespoonsmirin (30 ml)
2 tablespoonssake (30 ml)
as neededWater,

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Steps

1

Rinse the sweet rice with water, drain in a strainer, and let it sit for 2 hours.
2

Finely chop the kombu and carrot.
3

Remove the tentacles and innards from the squid, and take out the cartilage. Separate the tentacles from the innards and eyes, and remove the beak and tips of the tentacles.
4

Stuff the squid bodies with sweet rice, kombu, and carrot. Insert the tentacles into the body and secure with toothpicks.
5

Bring the seasonings to a boil in a pot, add the stuffed squid, cover with a drop lid, and simmer over low heat for 40 minutes, turning occasionally.