Easy Cooking in a Pressure Cooker Soft Ikameshi (Squid Stuffed with Sticky Rice)

• 4 Squid
• 180 ml Mochi Sticky Rice
• 400 ml Dashi stock
• 4 tbsp Soy sauce
• 2 tbsp Sake
• 2 tbsp Sugar
• 1 tbsp Mirin

1. Wash the mochi sticky rice 30 minutes before cooking, and transfer into a sieve to drain the excess water.
2. Remove the guts and clear cartilage from the squid, then wash well.
3. Finely chop the tentacles from one of four squid, and mix with the mochi sticky rice.
4. Fill 1/3 of each squid with the Step 2 mixture, and close the ends with toothpicks.
5. Add the flavoring ingredients into a pressure cooker, and arrange the squid.
6. Cover with a lid, and cook for 20 minutes under high pressure.
7. Let it cool and leave it for about 15 minutes.
8. Slice the 'ikameshi'(squid stuffed with sticky rice) and pour the sauce on top.

sticky, stock, soy sauce, sake, sugar, mirin

Taken from cookpad.com/us/recipes/143355-easy-cooking-in-a-pressure-cooker-soft-ikameshi-squid-stuffed-with-sticky-rice (may not work)