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We hope you got insight from reading it, now let’s go back to very easy squid rice with squid ink made in a pressure cooker! recipe. To make very easy squid rice with squid ink made in a pressure cooker! you only need 7 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to prepare Very Easy Squid Rice with Squid Ink Made in a Pressure Cooker!:
- Prepare 180 ml Mochi rice
- You need 4 Squid
- Prepare 1500 ml ■Water
- Take 100 grams ■Sugar
- You need 200 ml ■Soy sauce
- You need 20 cm ■Kombu for dashi stock
- Get 1/4 Daikon radish
Steps to make Very Easy Squid Rice with Squid Ink Made in a Pressure Cooker!:
- Soak the mochi sticky rice in water for 15 minutes, and drain the water.
- Finely chop the tentacles.
- Mix the sticky mochi rice, chopped tentacles, and squid ink.
- Fill about 50% of the squid bodies with the Step 3 mixture, and secure the openings with toothpicks. Cut off the top part of a plastic bottle, and use it for that. It makes the job easier.
- Arrange the Step 4 squid in a pressure cooker. Add the ■ ingredients and daikon radish (bite-sized pieces), cover with a lid, and cook over high heat.
- When you see the emission of steam, turn down the heat to low, and simmer for 15 minutes. Turn off the heat, and let it steam for 20 minutes, and you're done!
- The flavors will settle in once the squid cools down.
When done, drain the rice and set aside. Fry the thinly sliced onion for garnishing until golden and set aside. Then fry the cashews and raisins till done and set aside. (actually, the onion. Sprinkle in the flour, and sauté over low heat until it's no longer floury. Add all of the ★ ingredients, increase heat to medium, and bring it to a boil.
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