Very Easy Squid Rice with Squid Ink Made in a Pressure Cooker!
Very Easy Squid Rice with Squid Ink Made in a Pressure Cooker!

Hi, I am Marie. Today, we’re going to prepare very easy squid rice with squid ink made in a pressure cooker! recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Very Easy Squid Rice with Squid Ink Made in a Pressure Cooker! Recipe

Very Easy Squid Rice with Squid Ink Made in a Pressure Cooker! is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Very Easy Squid Rice with Squid Ink Made in a Pressure Cooker! is something which I’ve loved my entire life. They’re nice and they look fantastic.

To be with this particular recipe, we must first prepare a few components. You can have very easy squid rice with squid ink made in a pressure cooker! using 7 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Very Easy Squid Rice with Squid Ink Made in a Pressure Cooker!:

  1. Get 180 ml Mochi rice
  2. Get 4 Squid
  3. Get 1500 ml ■Water
  4. Take 100 grams ■Sugar
  5. Get 200 ml ■Soy sauce
  6. Make ready 20 cm ■Kombu for dashi stock
  7. Get 1/4 Daikon radish

Steps to make Very Easy Squid Rice with Squid Ink Made in a Pressure Cooker!:

  1. Soak the mochi sticky rice in water for 15 minutes, and drain the water.
  2. Finely chop the tentacles.
  3. Mix the sticky mochi rice, chopped tentacles, and squid ink.
  4. 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.
  5. 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.
  6. 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 youre done!
  7. The flavors will settle in once the squid cools down.

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