Ikameshi 魷魚糯米飯

Ikameshi was created by a lunchbox supplier in Hokkaido Japan during WWII in response to shortage of rice supply. It was an excellent way to use up flying squid that was plentiful at the time. Ikameshi may look sophisticated, but with a bit of planning, it can be done in a short time. Wash and soak glutinous rice in water the night before. Prepare fresh squids on the day by removing the tentacles, cleaning and gutting the squid. Stuff the squid almost all the way with drained glutinous rice and chopped-up tentacles, with other ingredients such as onions, carrots, shitake mushroom. Secure the stuffing with a toothpick. In a saucepan, heat up soy sauce, mirin, sugar, and water. Immerse the stuffed squids into the sauce, and let cook over low heat for about 20 minutes. Fish the squid out and slice across. Serve with a bit of the sauce drizzled all over.

天氣乍暖還寒,今天的濕度和天氣令人感到很憂鬱,晚餐一定要特別一點,完成工作要立刻到街巿買餸,使命必達!魷魚似乎知道我的心情不好,遠遠就在水中呼喚我,魷魚說:「好久不見,最近可好?」我說:「還好,我決定今天晚上要煮點不一樣的菜。」魷魚說:「你平常都在煮西餐,不如試煮一點亞洲菜,這個天氣很容易濕熱,可以多用做魷魚的餸菜可以袪濕喔。看你沒氣沒力的,多加一點糯米可以補補中氣又可以解毒。」怎麼魷魚會知道我在家中泡了一碗糯米準備今天做飯用?太神奇了吧,其實魷魚加糯米都是個不錯的主意。就這樣我帶著三條魷魚回家,小心清洗乾淨(拔走魷魚腳和內臟)後就將泡了一晚的糯米放進魷魚筒內。由於糯米經過浸泡過很快就煮好,放在醬汁中煮不過20分鐘,可以預備飯桌,吃・飯・了~

ikameshi