TOKYO | WASHOKU @ LIVING renewal in progress !!!

Firefly Squid Mixed Rice | ほたるイカ炊き込みご飯

Small baby squid which we call it ‘firefly squid’ is sort of an announcement of spring. It is petite in size but very tasty with that nice seafood flavor. I tried the ‘firefly squid’ mixed rice but can also be turned into a divine  ‘pasta’ dish as well. If you see a ‘firefly squid’ around your area give it try…you won’t regret it.






Firefly Squid Mixed Rice (2 people) | ほたるイカ炊き込みご飯

  • 200g Firefly Squid (ほたるイカ 200g)
  • 1/4 cup Sake (酒 1/4カップ)
  • 2 tbls Sugar (砂糖 大匙2)
  • 1.5 tbls Sugar (薄口醤油大匙1.5)
  • 1/4 teaspoon Salt (塩 小匙1/4)
  • Rice : 2 Cups + 360cc Water + Sea Kelp (お米 2カップ、360cc 水、昆布5cm角)
  • 1 Stem Japanese Parsley chopped (セリみじん切り 1/2束)
  • 30g Fresh Ginger chopped (生姜のみじん切り 30g)


  1. Prepare the rice – wash with water and drain for about 30 minutes before placing it in the rice cooker. Add the sea kelp and let it soak with the rice.
  2. <Preparing the firefly squid> Place the squid in a pan and add the sake, sugar, soy sauce and salt. Let it boil in high heat so the alcohol will evaporate from the sake. Add the chopped fresh ginger last, turning off the heat. Drain the squid to measure the amount of remaining liquid. Add the soup to the rice, replacing the amount of soup with the rice cooking water.
  3. Cook the rice. Once the rice is cooked, place the chopped Japanese parsley, mix well .


  1. 米は洗って炊飯器に入れ、普通に水加減し、だし昆布を加える。
  2. 【ホタルイカ事前処理】鍋に酒を入れて煮立て、砂糖、しょうゆ、塩を加える。ホタルイカを入れ、強火で混ぜながらさっと煮からめ、しょうがのせん切りを加えて火を止める。ザルに上げ、残った煮汁の量を量る。(1)に煮汁を加える時に同量の水をとり除く。全体を軽く混ぜ、ホタルイカ煮をのせて普通に炊く。
  3. 炊き上がったらだし昆布をとり出し、みじん切りのせりを加えてもう一度軽く蒸らし、底からさっくりと混ぜ合わせる。
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