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  3. Rice-Stuffed Squid (Ikameshi) with a Twist

Rice-Stuffed Squid (Ikameshi) with a Twist


  • 2 whole squid
    40g of mochi rice (glutinous rice)
    60g of rice
    ¼ of an onion
    1 slice of bacon
    1 tablespoon of curry powder
  • ▼ A: Simmering Stock

    540cc of dashi
    90cc of soy sauce
    180cc of sake (boil to evaporate alcohol)
    1 tablespoon of mirin
    70g of sugar
  • ▼ Italian parsley

    - to garnish


  1. 1

    Remove innards from squid, and cut off the legs. Rince glutinous rice and rice, and drain in a sieve.
  2. 2

    Finely chop squid legs.
  3. 3

    Mince onion and bacon.

  4. 4

    Heat butter in a pot, and saute squid legs, onion, bacon. Add curry powder, glutinous rice, and rice. Saute until the mixture reaches a uniform color.
  5. 5

    Stuff the squid with the mixture from step 4, filling them about seven-tenths.
  6. 6

    Close the squid with toothpicks.
  7. 7

    Simmer in water for about 20 minutes, and remove.
  8. 8

    In a pot, combine the ingredients of "A". Add the squid from step 7, and simmer for about 15 minutes.
  9. 9

    Allow to cool, then slice into an easy-to-eat size. Garnish with Italian parsley.


Curry powder and soy sauce are an excellent match, and add a fragrant, rich twist to ikameshi.