Rice cooked with squid
This is a rice cooked with scallop squid and Shirataki. It is cooked slightly pink and has an outstanding flavor.
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
[Preparation] Soak the rice for 30 minutes and then pour into colanders. Drain the Shirataki and chop it into rough, finely.
2
Heat 1 tablespoon of salad oil in a frying pan, add the cut Shirataki, fry it to remove any moisture, then add 1/2 tablespoon of thick soy sauce to season.
3
Add all the rice from [1], Shirataki, scallop squid, and [A] to the rice cooker. Add water until it reaches a 2-go line and mix with chopsticks to cook.
4
Place in a tea bowl and garnish with shredded shiso leaves and finish.
Ingredients for 4 people
-
- Scallop squid or pre-treated
- 200g
-
- Rice
- 2 go
-
- Shirataki waterfall
- 1 ball
-
- Salad oil
- 1 tablespoon
-
- Dark soy sauce
- 1/2 tbsp
-
[A]
- Bonito dashi
- 1 cup
-
- Light soy sauce
- 2 tbsp
-
- Mirin
- 1 tablespoon
-
- Alcohol
- 1 tablespoon
-
- For finishing, shredded leaves
- Appropriate amount
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