Rice-stuffed squid (ikameshi)

Method

1. Rinse the rice, soak for 1 hour and drain.
2. Remove arms, innards and cartilage; rinse the tubes and pat dry. Chop the arms and mix into the rice.
3. Fill each tube only two-thirds full—the rice swells—and close with a toothpick.
4. Bring the water, seasonings and ginger to a boil, add the squid and cover with a drop lid. Simmer about 40 minutes over medium-low heat, turning occasionally, until the rice is soft.
5. Let it cool a little before slicing.

TipOverfilled squid burst as they cook. Add water if the liquid runs low.