Ikameshi (Japanese Squid Stuffed with Rice)
How about recreating Ikameshi, one of Japan’s most popular ekiben (bento boxes sold at train stations), in your own kitchen? Tender squid simmered in a sweet and savory sauce, paired with chewy rice, delivers a rich flavor and a satisfying experience with every bite.
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Servings: 2
Equipment
- otoshi-buta (drop-lid) (You can easily make one by following the instructions above. If that seems like too much trouble, you can simply use a regular lid instead.)
- toothpicks or bamboo skewers
Ingredients
- 3 cleaned squid (It is best to use ones with mantles, including fins, about 8 inches (20 cm) long. For instructions on how to prepare squid, please refer to the section above titled "How to Clean Squid.")
- 1 oz glutinous rice (sweet rice) (adjust depending on the size of your squid)
- 1 oz regular Japanese short-grain rice (adjust depending on the size of your squid)
- 1 tsp mirin (for the rice)
- 1 tsp soy sauce (for the rice)
Cooking liquid:
- 2 Tbsp mirin
- 2 Tbsp sugar
- 5 Tbsp soy sauce
- 2 cups water
Instructions
- Place a sieve over a bowl, add glutinous rice and short-grain rice, and rinse them with water. Repeat this process several times, changing the water each time.
- Soak the rinsed rice in a bowl of water for at least 1 hour. Then, drain it well and mix it with mirin and soy sauce.
- Rinse the inside of the cleaned squid under running water. Stuff each squid with the rice, filling it about one-third full. (The rice will expand as it cooks, so this is just the right amount.)
- Secure the open end of each squid with a toothpick (or bamboo skewer), weaving it through as if sewing, to keep the rice from spilling out while cooking.
- Fill a pot with plenty of water and bring it to a boil. Once boiling, add the stuffed squid and cook over medium heat for 20 minutes. Then, drain the squid and rinse the pot.
- Add the seasonings (mirin, sugar, and soy sauce) and water (as specified in the recipe) to the pot and bring to a boil. Once boiling, return the squid, cover with an otoshi-buta, and simmer over medium heat for another 20 minutes. Your ikameshi is now ready.
- You can enjoy it freshly made, but letting it sit in the cooking liquid for a while allows the flavors to soak in even more deeply. Serve as is, or slice into bite-sized pieces according to your preference, and enjoy.
Notes
- You can store it in the refrigerator for up to 2 days.
Nutrition
Calories: 324.15kcal Carbohydrates: 40.44g Protein: 32.69g Fat: 2.69g Saturated Fat: 0.69g Polyunsaturated Fat: 1g Monounsaturated Fat: 0.26g Cholesterol: 419.4mg Sodium: 1622.72mg Potassium: 519.45mg Fiber: 1g Sugar: 9.14g Vitamin A: 59.4IU Vitamin C: 8.46mg Calcium: 72.02mg Iron: 2.67mg
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