A Japanese-style rice dish featuring fresh squid layered atop white rice. As it cooks, the squid releases its umami flavors that are absorbed by the rice grains, creating a seafood-infused dish throughout.
Rinse the white rice thoroughly. Measure 200g of rice and 180ml of water into a pot, then add 1/2 tsp of salt.
2
Prepare the squid and cut into appropriate sizes. Mince the ginger and combine with sake, mirin, sugar, and soy sauce to create a marinade.
3
Place the prepared squid into the marinade and let it infuse.
4
Once the rice and water come to a boil, place the marinated squid and marinade on top of the rice—do not mix with the raw rice. Cover the pot and continue cooking.
5
Reduce heat to low and continue simmering. Just before finishing, briefly increase the heat to high to raise the temperature at the bottom of the pot, helping to create a crispy rice crust.
6
Remove from heat and let rest briefly so the rice fully absorbs the umami released from the squid. Transfer to serving bowls and garnish with scallion.
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