Ikameshi Mochi

Name: Ikameshi Mochi
Ingredients: As needed baby squid; As needed glutinous rice (sweet rice/mochi rice); As needed sake (Japanese rice wine)

１０００人 @cook_40272427

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.

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.

１０００人 @cook_40272427

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.

Saved

Ingredients

As neededbaby squid
As neededglutinous rice (sweet rice/mochi rice)
As neededsake (Japanese rice wine)

Saved

Steps

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.