Easy Cooking in a Pressure Cooker Soft Ikameshi (Squid Stuffed with Sticky Rice)

1. 1

   Wash the mochi sticky rice 30 minutes before cooking, and transfer into a sieve to drain the excess water.

2. 2

   Remove the guts and clear cartilage from the squid, then wash well.

3. 3

   Finely chop the tentacles from one of four squid, and mix with the mochi sticky rice.

4. 4

   Fill 1/3 of each squid with the Step 2 mixture, and close the ends with toothpicks.

5. 5

   Add the flavoring ingredients into a pressure cooker, and arrange the squid.

6. 6

   Cover with a lid, and cook for 20 minutes under high pressure.

7. 7

   Let it cool and leave it for about 15 minutes.

8. 8

   Slice the 'ikameshi'(squid stuffed with sticky rice) and pour the sauce on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.