I bought fresh squids in the market. I just saw the news this morning that the market price of squid has been soaring this year.
I saw the bulk of squid in inside of the market. The squids looked shiny fresh and I decide to cook squid rice using those squids. These are not cheap, but I believe it worth to taste such seasonal fresh flavor.
I served my family and all love them so much and I had requests to cook it again. Yes, I believe it worth to taste!
Rinse the squid under running water. Remove the insides, arms and plastic like boles from the squids. Rinse with cold running water. Pat dry with paper towel.
Mix rinsed rice, chopped squid arms, soy sauce and mirin in a small bowl.
Insert the mixture to the cavity of the squid. Skew the hole with tooth pick.
In a shallow and thick pan, add soy sauce mirin, sake and sliced ginger and bring it to a boil.
lay the rice stuffed squids in the pot. Do not layer them. Cover with inner lid with parchment paper and cook it over light heat about 40 min
Cut them and serve in room temperature.