How To Cook Ika-Meshi, Stuffed Squid with Sticky Rice

A local dish of Oshima province in Hokkaido (Northern part of Japan). A squid, its legs removed and stuffed with a blend of rice and sticky rice (removed legs and vegetables can be added), cooked in soy sauce based liquid seasoning sweetened with sugar and mirin. Sticky rice absorbed the rich flavor of squid and the sweet-salty taste keep it delicious even after it gets cold. Doesn’t this make your mouth water?

Ingredients (serve 4-6)

12 squid (15-20cm), remove guts, legs, and cartilages from body

1& 1/2 mochi-gome (sticky rice), polished and soaked in water for 3-6 hours

1/3 carrot, chopped into the size of rice

2 dried shiitake mushrooms, soaked in water until it gets soft and chopped into the size of rice

10 tablespoon soy sauce

7 tablespoon sugar

3 &1/2 tablespoon Japanese sake

3 & 1/2 tablespoon mirin


  1. Drain the rice and mix with carrot and shiitake mushroom.
  2. Stuff the rice with carrot and mushroom into the squid. Make sure to stuff to 60-70%. If you stuff too much rice, the squid will be broken. Close the opened section with thin stick.
  3. Boil the squids in a large deep pan for 15 minutes. When the squids are swelled, lower the bulk of the water to slightly cover the squids. Add soy sauce, sugar, Japanese sake, and mirin. Boil another 15 minutes.
  4. Cook over high heat to browned the squids by covering with the liquid.
  5. Cut into 4- 5 pieces and serve.

    Photo Source by

Leave a Reply

Your email address will not be published. Required fields are marked *