Self Braising Scrumptious Rice Stuffed Squid Recipe by cookpad.japan
Cooking Instructions 1 In a pan over low heat, add and cook the seasonings, until the sugar dissolves. (Multiply the seasoning measurement according to how many squid you are making, then plus one. e.g.: If you are cooking 2 squid, 2+1= 3, so use 3 times the seasoning amounts.) Turn off the heat once the sugar dissolves. 2 Make the seasoned rice by adding some liquid (the amount is up to you) to cooked rice (if you are using leftover rice, microwave it). 3 Clean the squid (refer to Step 4 for an easy way), and pierce some holes in the surface using a toothpick. 4 Insert your hand into the body of the squid, remove the cartridge by disconnecting it from the flesh, grab and pull the cartridge near where the eyes are. The plastic-like cartridge will come out easily. 5 Stuff up to 80% of the squid body with seasoned rice and secure it with a toothpick. (It will burst if you stuff it too much, so watch out!) 6 I hear from many people that stuffing the rice is the hard part. It is really not a big hint, but it may be easier to handle the rice if you wet the spoon from time to time. 7 In a pot, add the ginger and squid, with a piece of aluminium foil and simmer over low heat for about 20-30 minutes. Flip the squid occasionally. 8 Once the sauce is reduced, and the squid is simmered to nice golden brown color, it is done. Cool it down, cut into round pieces, serve it on a plate and drizzle the sauce over it. 1 In a pan over low heat, add and cook the seasonings, until the sugar dissolves. (Multiply the seasoning measurement according to how many squid you are making, then plus one. e.g.: If you are cooking 2 squid, 2+1= 3, so use 3 times the seasoning amounts.) Turn off the heat once the sugar dissolves. 1 In a pan over low heat, add and cook the seasonings, until the sugar dissolves. (Multiply the seasoning measurement according to how many squid you are making, then plus one. e.g.: If you are cooking 2 squid, 2+1= 3, so use 3 times the seasoning amounts.) Turn off the heat once the sugar dissolves. 2 Make the seasoned rice by adding some liquid (the amount is up to you) to cooked rice (if you are using leftover rice, microwave it). 2 Make the seasoned rice by adding some liquid (the amount is up to you) to cooked rice (if you are using leftover rice, microwave it). 3 Clean the squid (refer to Step 4 for an easy way), and pierce some holes in the surface using a toothpick. 3 Clean the squid (refer to Step 4 for an easy way), and pierce some holes in the surface using a toothpick. 4 Insert your hand into the body of the squid, remove the cartridge by disconnecting it from the flesh, grab and pull the cartridge near where the eyes are. The plastic-like cartridge will come out easily. 4 Insert your hand into the body of the squid, remove the cartridge by disconnecting it from the flesh, grab and pull the cartridge near where the eyes are. The plastic-like cartridge will come out easily. 5 Stuff up to 80% of the squid body with seasoned rice and secure it with a toothpick. (It will burst if you stuff it too much, so watch out!) 5 Stuff up to 80% of the squid body with seasoned rice and secure it with a toothpick. (It will burst if you stuff it too much, so watch out!) 6 I hear from many people that stuffing the rice is the hard part. It is really not a big hint, but it may be easier to handle the rice if you wet the spoon from time to time. 6 I hear from many people that stuffing the rice is the hard part. It is really not a big hint, but it may be easier to handle the rice if you wet the spoon from time to time. 7 In a pot, add the ginger and squid, with a piece of aluminium foil and simmer over low heat for about 20-30 minutes. Flip the squid occasionally. 7 In a pot, add the ginger and squid, with a piece of aluminium foil and simmer over low heat for about 20-30 minutes. Flip the squid occasionally. 8 Once the sauce is reduced, and the squid is simmered to nice golden brown color, it is done. Cool it down, cut into round pieces, serve it on a plate and drizzle the sauce over it. 8 Once the sauce is reduced, and the squid is simmered to nice golden brown color, it is done. Cool it down, cut into round pieces, serve it on a plate and drizzle the sauce over it. 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