Hokkaido Prefecture


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  • Image Source : Oishii Hakodate


Ingredients (For 4 persons)

  • Squid 4 to 8
  • Glutinous rice 1 cup
  • red ginger a pinch
  • Dashi stock a little
  • sake 2 tbsp.
  • sugar 1 tbsp.
  • soy sauce 4 tbsp.
  • salt a pinch
  • toothpick 4 to 8

How to cook

  • 1. Gut and peel squid, remove legs, and cover with boiling water. Cut the legs into about 5 mm pieces and cook them in light seasoning.

  • 2. Soak glutinous rice in water overnight, drain, mix with squid legs, stuff into squid body, and fasten the ends with toothpicks.

  • 3. Put sake in a pan, arrange the two ingredients, pour broth until the pan is filled to the brim, simmer for about 30 minutes, add mirin, sugar, soy sauce, and salt, and bring to a slow boil over low heat.

  • 4. For large squid, cut into 2 cm round slices. For small squid, place in a bowl without cutting, and garnish with thinly sliced red ginger.

provider : "Taste Of Hokkaido" (Akiko Nambu)

* Recipes vary depending on the region and home.