Stuffed squid with rice & peas
This famous dish originates on the West Coast of Japan. Locals use uncooked rice to fill the squid and then cook it for 40 minutes in a soy-based sauce. My recipe, a simplified version, will cook in only 10 minutes. I love the look and texture of this dish.
- 4 medium-sized frozen squid tubes, defrosted
- 300 grams cooked short or medium-grain rice
- 2 tablespoons frozen peas, defrosted
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon cooking sake
- 2 teaspoons brown sugar
- ½ teaspoon grated fresh ginger
- 100ml water
- Combine the soy sauce, mirin, sake, sugar, ginger and water in a small bowl. Mix well.
- In a separate bowl, add rice, peas and a tablespoon of the above mix in the bowl and mix well.
- Use a spoon to stuff the rice inside the squid and then seal with a toothpick.
- Place the stuffed squid in a medium-sized saucepan, pour the remaining soy/mirin mix over and drape a cartouche on top of the squid (see tip). Bring to the boil then reduce heat and simmer for 10 minutes.
- To serve, slice the squid and drizzle the sauce on top.
REAL TIP: To make a cartouche, cut baking paper into a circle to fit just inside the circumference of your saucepan. Puncture with holes and place directly on top of ingredients. In Japan, they use a wooden lid called “Otoshi Buta”. This allows heat to circulate well and soup to evenly absorb the flavours.