Hello, this is Pao.
Today’s recipe is a quick and easy spring rice dish—Firefly Squid Pilaf!
Enjoy the delicate aroma of squid as it gently infuses the rice.
Ingredients (Serves 3–4)
Uncooked white rice…2 cups
Boiled firefly squid…100g
Abura-age (fried tofu)…1 sheet
Large piece of ginger…1
Carrot…1/4
Seasoning
Soy sauce…2 tbsp
Sake…1 tbsp
Mirin…1 tbsp
Japanese-style dashi granules…1/2 tsp
Instructions
1.Remove the eyes and beak (located inside the tentacles) from the firefly squid using tweezers or a similar tool.
2.Pour boiling water over fried tofu, pat dry, halve lengthwise, slice thinly, and julienne the ginger.
3.Place the rinsed rice and all seasoning ingredients into the rice cooker.
Adjust the water level to the 2-cup mark.
4.Place ginger, fried tofu, and firefly squid on rice. Cook on “mixed rice” or regular white rice mode.
5.Once cooked, add finely julienned carrot and let steam for 5 minutes.
Tip: For best presentation, gently remove the squid before mixing the rice. After mixing, return the squid and fold in carefully to keep them whole and intact.
© Pao
