Ikameshi ｜ Our Regional Cuisines

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.