Ikameshi (烏賊飯)

Ingredient
2 whole squids

Sauce for Sticky Rice
100g of glutinous rice, washed and drained (soaked for two hours)
1 Tbsp soy sauce
1 Tbsp mirin

Sauce for Squids after Stuffing
2 1/2 cup dashi
3 Tbsps soy sauce
3 Tbsps mirin
2 Tbsps sake
1 Tbsp sugar

Alternative Sauce for Squids
3 cups water
3 Tbsps soy sauce
1 Tbsp mirin
3 Tbsps sake
1 Tsp sugar
1 Tsp salt

Steps
1. Pull the head and legs of squid gently and remove guts out.
2. Remove the clear cartilage and clean the squid body tubes.
3. Put rice in a small ball and season with soy sauce and mirin.
4. Stuff each squid with the rice and close the pocket using a toothpick.
5. Put dashi, soy sauce, mirin, sake, and sugar in a large pan and bring to a boil.
6. Place stuffed squid in the pan and place a drop lid or a sheet of aluminum foil on top of squid.
7. Simmer on medium low heat for about 60-60 mins or until rice is cooked.
8. Slice stuffed squid into 1/2-inch-thick rounds and serve on plates.

Reference
1. https://www.youtube.com/watch?v=q6OYbrRDd_M
2. http://japanesefood.about.com/od/seafoodfish/r/ikameshi_rice_stuffed_squid.htm
3. http://bishokuyagourmethunter.tumblr.com/post/23414777835/ikameshi-japan
4. http://sandy423.pixnet.net/blog/post/39482347-%e7%83%8f%e8%b3%8a%e9%a3%af%28-%e3%81%84%e3%81%8b%e3%82%81%e3%81%97-%29%e4%be%bf%e7%95%b6