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  • Hi, I'm Francis,

  • the host of this show "Cooking with Dog."

  • Let’s clean the squids.

  • First, detach the mantle collar from the head.

  • Hold the lower part of the eyes and gently pull on the fins.

  • Peel off the cuttle bone and remove it from the mantle.

  • The cuttle bone may have already broken so make sure to remove it completely.

  • Clean the inside of the mantle with a spoon, removing the internal organs.

  • Next, remove the head from the arms.

  • Scrape off the suckers and trim off the arms with a knife.

  • Finally, remove the sharp beak.

  • Repeat the process and clean the rest of the squids.

  • Let’s rinse the squids.

  • Place all the mantles into a bowl of water and roughly wash.

  • Rinse the inside of each mantle under running water and place them on a bamboo strainer to drain.

  • Place the arms into a new bowl of water, thoroughly rinse under running water and place on the strainer to drain.

  • Drain the sweet rice in a strainer

  • and thoroughly remove the excess water with a kitchen towel.

  • Open the mantle collar and spoon the rice into it.

  • Fill the mantle with the rice until it is 6 parts full.

  • Be careful not to overfill it otherwise the rice will increase in volume while cooking, breaking the mantle.

  • Pierce the collar with a small skewer to close the mantle.

  • Repeat the process and you should end up with 8 pieces of Ikameshi in total.

  • Let’s cook Ikameshi.

  • Combine the sake,

  • sugar,

  • soy sauce

  • and water in a pot.

  • Stir the mixture with a ladle

  • and turn on the burner.

  • Gently press each Ikameshi, flattening them a little.

  • This will improve their shape.

  • Quickly place each Ikameshi into the pot

  • and place the arms alongside the edge.

  • Be sure to drop in the Ikameshi when the water is still cold.

  • This will help the rice cook slowly and avoid under-cooking it.

  • When it boils, thoroughly remove the foam with a mesh strainer.

  • This wooden drop-lid, called otoshi buta,

  • will help the Ikameshi cook evenly.

  • Simmer for about 30 minutes, cooking the sweet rice completely.

  • Remove the otoshi buta and reduce the broth.

  • You may want to remove the dark film on the Ikameshi by scraping it off with the back of the ladle.

  • Ladle the broth over the Ikameshi

  • and remove the foam and dark films.

  • Continue to reduce the broth while occasionally ladling it over the Ikameshi.

  • When the broth is reduced as shown,

  • turn off the burner.

  • Allow the Ikameshi to cool and they are ready to serve.

  • Let’s serve the Ikameshi.

  • Remove the skewers.

  • Slice the Ikameshi into 4 pieces.

  • For each cut, clean the knife with a dampened kitchen towel.

  • Place the sliced and unsliced Ikameshi onto a plate.

  • Garnish with 2 sets of arms

  • and pour the remaining broth onto them.

  • And now it’s done!

  • You can substitute aluminum foil

  • or parchment paper

  • with several half inch holes for the otoshi buta.

  • In that case, you should place some kind of weight on top, for example a small plate.

  • Make sure the Ikameshi are always covered with the broth for 30 minutes while simmering.

  • Good luck in the kitchen!

Hi, I'm Francis,


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B2 中高級

池石 (Ikameshi)

  • 47 11
    阿多賓 發佈於 2021 年 01 月 14 日