Ikameshi

Wash 150g Japanese short-grain rice thoroughly under cold running water until the water runs clear. Soak the Japanese short-grain rice in 200g cold water for 30 minutes, then drain it well.

Clean 700g squid: Remove the internal organs, backbone, and clear cartilage from the squid bodies. Gently peel off the skin from the squid bodies. Separate the tentacles from the squid bodies, remove the beak and eyes from the tentacles, and reserve the tentacles. Rinse the squid bodies and tentacles thoroughly under cold water.

Carefully stuff each squid body with the drained Japanese short-grain rice, filling it approximately two-thirds full to allow for rice expansion during cooking. Secure the opening of each squid body with a toothpick to prevent the rice from escaping.