Easy Butter Squid Rice In A Rice Cooker Recipe by イオン
This recipe is translated from Cookpad Japan. See original: 炊飯器でお手軽バターイカめし Cooking Instructions 1 The featured ingredient for this recipe is squid. 2 Rinse the glutinous rice and soak it in water for at least 30 minutes. Drain well in a strainer. 3 Finely chop the carrot and green beans. Julienne the ginger. 4 Remove the innards, cartilage, and backbone from the squid. Rinse the inside of the body thoroughly under running water. Remove the eyes and beak from the tentacles. 5 Mix the rice, carrot, and green beans together lightly. Stuff the mixture into the squid bodies until about 2/3 full, then secure the opening with toothpicks. 6 Place the stuffed squid, tentacles, and ginger into the rice cooker. Add all ingredients from [A], then cook using the regular rice setting. 7 When cooking is finished, add the butter and let it steam for 10 minutes. Serve on a plate. 1 The featured ingredient for this recipe is squid. 1 The featured ingredient for this recipe is squid. 2 Rinse the glutinous rice and soak it in water for at least 30 minutes. Drain well in a strainer. 2 Rinse the glutinous rice and soak it in water for at least 30 minutes. Drain well in a strainer. 3 Finely chop the carrot and green beans. Julienne the ginger. 3 Finely chop the carrot and green beans. Julienne the ginger. 4 Remove the innards, cartilage, and backbone from the squid. Rinse the inside of the body thoroughly under running water. Remove the eyes and beak from the tentacles. 4 Remove the innards, cartilage, and backbone from the squid. Rinse the inside of the body thoroughly under running water. Remove the eyes and beak from the tentacles. 5 Mix the rice, carrot, and green beans together lightly. Stuff the mixture into the squid bodies until about 2/3 full, then secure the opening with toothpicks. 5 Mix the rice, carrot, and green beans together lightly. Stuff the mixture into the squid bodies until about 2/3 full, then secure the opening with toothpicks. 6 Place the stuffed squid, tentacles, and ginger into the rice cooker. Add all ingredients from [A], then cook using the regular rice setting. 6 Place the stuffed squid, tentacles, and ginger into the rice cooker. Add all ingredients from [A], then cook using the regular rice setting. 7 When cooking is finished, add the butter and let it steam for 10 minutes. Serve on a plate. 7 When cooking is finished, add the butter and let it steam for 10 minutes. Serve on a plate. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Onion Bacon Jam Best Carrot Cake Made From SCRATCH Strawberry banana parfait Crockpot Roast Oilest deep fried turkey Onion Bacon Jam Best Carrot Cake Made From SCRATCH Strawberry banana parfait Crockpot Roast Oilest deep fried turkey Potato salad Beef & Wakame Udon Soup Oilest deep fried turkey Crockpot Roast Paneer bhurji Healthy south indian vermicili upma(my mummy's receipe) Baked Biscuit Dip Sprouts (Biriye) Sugarfree Modak Homemade yogurt Potato salad Beef & Wakame Udon Soup Oilest deep fried turkey Crockpot Roast Paneer bhurji Healthy south indian vermicili upma(my mummy's receipe) Baked Biscuit Dip Sprouts (Biriye) Sugarfree Modak Homemade yogurt