Ikameshi (Rice-Stuffed Squid)

Quick answer

Total time: 115 min
Level: Hard
Servings: 4 servings
Ingredients: 8

About this dish

Ikameshi is a Hokkaido dish made by filling whole squid bodies with soaked glutinous rice and chopped tentacles, then simmering them slowly in dashi, soy sauce, sake, and sugar.

The rice expands inside the squid while absorbing the seafood juices and the sweet savory broth. Filling each body only a little over halfway leaves room for that expansion and helps prevent splitting. Gentle simmering cooks the rice through without tightening the squid too quickly, and the finished pieces are sliced crosswise for serving.

Ingredients (4 servings)

Ingredient	Amount	Unit
whole medium squid	4	piece
glutinous rice	200	g
kombu dashi	1000	ml
sake	30	ml
sugar	15	g
soy sauce	72	ml
salt	1	g
pickled red ginger	20	g

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Rinse 200g glutinous rice, soak it in plenty of water for 8 hours, then drain in a sieve for 20 minutes.
2

Control

Remove the tentacles and innards from 4 squid and rinse the bodies thoroughly.

Cut the tentacles into 5mm pieces, simmer them for 5 minutes with 100ml dashi and 12ml soy sauce, then cool.
3

Heat

Mix the drained rice with the cooked tentacles.

Fill each squid body only halfway to 60 percent full, then close the opening firmly with a toothpick.
4

Control

Pour 30ml sake and the remaining 900ml dashi into a wide pot and arrange the squid in one layer.

When it begins to boil, reduce to low heat, leave the lid slightly ajar, and simmer for 30 minutes.
5

Control

Add 15g sugar, the remaining 60ml soy sauce, and 1g salt, then turn the squid.

Simmer for 25 more minutes, basting halfway through, and confirm that the rice is fully tender.
6

Finish

Turn off the heat and rest the squid in the broth for 10 minutes.

Remove the toothpicks, slice into 2cm rounds, and serve with 20g pickled red ginger.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Soaked glutinous rice mixed with chopped tentacles
Finish cue: Simmer for 25 more minutes, basting halfway through, and confirm that the rice is fully tender.
Avoid this: Do not fill beyond 60 percent because the glutinous rice expands and can split the squid.