Shiyaki squid small rice bucket
I made this [Squid Small Rice Drum] today, I used a cool 100 Japanese Teraki sauce. It is slightly sweet and slightly salty. It is very delicious with the umami taste of squid. It is worthy of being the leading brand of family barbecue ingredients!
Recipe Recommendations
- salty and sweet
- roast
- an hour
- ordinary
Steps for Shiyaki squid small rice bucket
1
Clean up the squid, chop the squid, chop the carrots and leeks, and set aside.
2
Pour the oil into the hot pan, add the shredded green onions and stir-fry until the aroma is fragrant.
3
Then add meat filling and stir fry.
4
Pour in the squid and shredded carrot and stir-fry.
5
Add appropriate amount of Kuke Ibai Japanese Teraki sauce, soy sauce, and a little salt and stir well.
6
Pour in the rice and stir-fry.
7
When the rice is delicious, add the chopped leeks and stir-fry slightly to turn off the heat.
8
stir-fried rice.
9
Drain the squid, sprinkle the dry starch into the squid, and pour out the excess starch.
10
Stuff the fried rice into the squid.
11
Seal the opening with a toothpick, and be careful not to stuff it too full, as it will easily bake.
12
Put it on a baking sheet and brush the surface of the squid with a layer of Kuke 100 Japanese Teraki sauce. Preheat the oven in advance at 180 degrees for 4-5 minutes, turn over and brush with a layer of Teryaki sauce and bake for about 4 minutes. After roasting, slice it into slices. If you feel that the taste is weak, you can also squeeze some Teryaki sauce on the surface of the rice roll.