Ready to Serve Very Easy Squid Rice with Squid Ink Made in a Pressure Cooker Savory Delicious

Fast cooking ultimate Very Easy Squid Rice with Squid Ink Made in a Pressure Cooker! easy, delicious, practical.

7 ingredients, 7 steps, cooking Very Easy Squid Rice with Squid Ink Made in a Pressure Cooker!

Good Afternoon every body, now you can cook recipe Very Easy Squid Rice with Squid Ink Made in a Pressure Cooker! with 7 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 7 ingredients and 7 stages of easy cooking Very Easy Squid Rice with Squid Ink Made in a Pressure Cooker!.

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

1. It’s 180 ml : Mochi rice.
2. You need 4 : Squid.
3. Prepare 1500 ml : ■Water.
4. It’s 100 grams : ■Sugar.
5. It’s 200 ml : ■Soy sauce.
6. You need 20 : cm ■Kombu for dashi stock.
7. Prepare 1/4 : Daikon radish.

If all basic ingredients Very Easy Squid Rice with Squid Ink Made in a Pressure Cooker! it’s ready, We’re going into the cooking stage. Below is how to preparing with fast.

Stages Cooking 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 you're done!
   
7. The flavors will settle in once the squid cools down.
   
8. Finish and Enjoy.

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