If you’re looking for a different way to enjoy squid and rice, Ikameshi (Japanese Rice-Stuffed Squid) is a flavorful dish worth trying. The key is filling the squid with just the right amount of glutinous rice so the stuffing cooks thoroughly without causing the squid to burst.
This ikameshi recipe uses glutinous rice soaked for 1 hour, then mixed with finely chopped squid tentacles and 1 tsp of brewed soy sauce. Each squid body is filled to only about 60% of its capacity, leaving enough room for the rice to expand during cooking.
The stuffed squid is gently simmered for 40 minutes in a savory broth made with 400 ml (13.5 fl oz) water, soy sauce, Cheongha (Korean rice wine), mirin, and sugar.
The finished dish combines tender yet pleasantly chewy squid with sticky, flavorful rice and a glossy soy sauce glaze. Its balanced sweet and savory flavor makes it a comforting Hokkaido-style Japanese dish to enjoy at home.
⏱️ Total Time: About 1 hour 50 minutes (including rice soaking time)
🍳 Difficulty: ★★★☆☆
✓ Ingredients (2 Servings)
🥣 Main Ingredients
- 2 whole squid (about 200 g / 7.1 oz each)
- 60 g (2.1 oz) glutinous rice (sweet rice)
- 3 toothpicks
🧂 Seasonings & Simmering Sauce
- 1 tsp brewed soy sauce (for seasoning the rice filling)
- 400 ml (13.5 fl oz) water
- 2 tbsp brewed soy sauce
- 2 tbsp Cheongha (Korean rice wine)
- 1 tbsp mirin
- 1 tbsp sugar (Measurement guide: 1 tbsp = 15 ml, 1 tsp = 5 ml, 1 Korean paper cup = 180 ml / 6.1 fl oz)
✓ How to Make Ikameshi (Japanese Rice-Stuffed Squid)
- Soak the glutinous rice: Rinse 60 g (2.1 oz) glutinous rice thoroughly, just as you would when preparing regular rice. Place it in a bowl of water and soak for 1 hour.
- Clean and prepare the squid: Separate the heads and tentacles from the bodies of 2 squid by gently pulling them apart. Remove the internal organs and the transparent cartilage from inside each body. Cut the tentacles away just below the eyes and remove the beak from the center of the tentacles. Rinse the hollow squid bodies thoroughly with water.
- Finely chop the squid tentacles: Cut the cleaned squid tentacles into small pieces. These will be mixed into the rice filling to add flavor and texture.
- Prepare the glutinous rice filling: Drain the glutinous rice after soaking it for 1 hour. Combine the drained rice with the finely chopped squid tentacles and 1 tsp brewed soy sauce. Mix until the ingredients are evenly distributed.
- Stuff the squid bodies: Carefully spoon the seasoned glutinous rice and tentacle mixture into the hollow squid bodies. Fill each squid to only about 60% of its capacity, leaving enough space for the rice to expand as it cooks.
- Secure the openings with toothpicks: Close the open ends of the squid bodies with toothpicks to prevent the filling from spilling out during simmering.
- Prepare the soy sauce simmering liquid: Add 400 ml (13.5 fl oz) water, 2 tbsp brewed soy sauce, 2 tbsp Cheongha, 1 tbsp mirin, and 1 tbsp sugar to a pot. Place over high heat and bring the mixture to a boil.
- Add the stuffed squid: Once the simmering liquid reaches a boil, reduce the heat to low. Carefully add the 2 stuffed squid to the pot. Use a toothpick to prick several small holes in the squid bodies to allow steam and pressure to escape, helping prevent them from bursting as they cook.
- Simmer gently for 40 minutes: Cut a piece of parchment paper to fit the pot and make several holes in the center and around the edges. Place it directly over the squid as a Japanese drop lid, known as an otoshibuta. Simmer over low heat for a total of 40 minutes, turning the squid over once halfway through cooking.
- Cool and slice the squid: Once the squid has finished cooking, let it cool for approximately 10 minutes. Cut the stuffed squid into slices of your preferred thickness and arrange them on a serving plate.
- Finish with the soy sauce glaze: Spoon the remaining soy sauce simmering liquid from the pot over the sliced squid, coating both the squid and the exposed glutinous rice filling before serving.
✓ Key Tips for Success
- Never overstuff the squid with glutinous rice: Filling the squid bodies completely can cause them to burst as the glutinous rice absorbs liquid and expands during cooking. To prevent this, fill each squid to only about 60% of its capacity, leaving enough room for the rice to swell.
- Prick small holes in the squid bodies before simmering: The squid bodies may expand as they heat up in the simmering liquid. After reducing the heat to low, use a toothpick to make several small holes in the squid. This helps release built-up pressure and reduces the risk of the bodies splitting open.
✓ Serving Tips
- Let the squid cool before slicing: Avoid cutting the squid immediately after cooking. Allow it to cool for approximately 10 minutes, then slice it into bite-sized pieces. This makes the stuffed squid easier to cut and serve.
- Spoon the remaining soy sauce glaze over the slices: After arranging the sliced ikameshi on a plate, drizzle the remaining savory soy sauce liquid over the squid and the exposed rice filling. This enhances the sweet-savory flavor and brings the chewy squid and sticky rice together in every bite.
✓ How to Choose Fresh Squid
- Firmness and appearance: Choose squid with a slightly moist, naturally glossy surface rather than one that looks excessively dry. The flesh should feel firm, not unusually soft or mushy.
- Smell and storage conditions: Avoid squid with a sour smell, an excessively strong fishy odor, or an ammonia-like scent. Look for squid that has been kept properly chilled in a refrigerator or displayed on ice.
✓ Squid Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 94.00 kcal |
| Carbohydrates | 0.16 g |
| Protein | 18.84 g |
| Fat | 1.44 g |
| Sodium | 199.00 mg |
Based on 100 g of raw squid. Actual nutritional values may vary depending on the species, part used, product, and cooking method.
Source: Ministry of Food and Drug Safety – Food Nutrition Database: Raw Squid
✓ Frequently Asked Questions (FAQ)
Q1. How long should I soak glutinous rice for ikameshi?
Rinse the glutinous rice thoroughly and soak it in water for 1 hour. Drain well before mixing it with the finely chopped squid tentacles and 1 tsp brewed soy sauce.
Q2. Why does the squid burst while cooking ikameshi?
The squid can burst if it is overfilled with glutinous rice or expands too much during cooking. Fill each squid body to only about 60% of its capacity and prick several small holes with a toothpick after placing it in the simmering liquid.
Q3. Do I need a parchment paper otoshibuta to make ikameshi?
No. You can use a regular pot lid instead of a parchment paper drop lid. Keep the heat low, simmer the stuffed squid for a total of 40 minutes, and turn it over once during cooking.
The finished ikameshi has a beautiful glossy brown surface as the soy sauce simmering liquid coats the squid. Inside, the glutinous rice becomes tender and pleasantly chewy, creating a satisfying contrast with the springy texture of the squid. The finely chopped tentacles mixed into the rice add another layer of seafood flavor and savory depth.
The simmering sauce, made with soy sauce, Cheongha, mirin, and sugar, delivers a balanced combination of saltiness and gentle sweetness. It complements both the squid and the rice without overpowering their natural flavors. When sliced, the contrast between the squid’s outer layer and the tightly packed sticky rice creates an especially appetizing presentation.
After making this dish myself, I found that the 60% filling guideline made it much easier to judge exactly how much rice to put inside each squid. Although the recipe requires 1 hour of soaking time, most of the hands-on preparation involves cleaning the squid and stuffing the bodies. Once everything is prepared, the squid simply needs to simmer gently in the seasoned liquid.
My favorite part was the combination of sweet-savory soy sauce flavor and chewy glutinous rice. Allowing the cooked squid to cool for about 10 minutes before slicing also made the final preparation straightforward. After arranging the slices on a plate, spooning the remaining sauce over the top added a glossy finish and brought the flavors together.
My family particularly enjoyed the contrast between the springy squid and the soft, chewy rice filling. It was a satisfying way to prepare squid differently from our usual meals, and it is a recipe I would happily make again when I have a little extra time to cook.
If you’re making Japanese ikameshi for the first time, remember these two essential steps: fill the squid bodies to only 60% of their capacity and simmer gently over low heat for 40 minutes. Following these guidelines helps prevent the squid from bursting while allowing the rice filling to cook thoroughly.
This Hokkaido-style rice-stuffed squid recipe is a wonderful way to enjoy tender squid, sticky glutinous rice, and a flavorful soy sauce glaze together. It also makes a satisfying dish to share with family.
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*Note: This recipe was inspired by a recipe featured on the YouTube channel ‘일식예보’. I prepared the dish myself and wrote this article based on my own cooking process and the final results.*