How to make teriyaki squid rice bucket

Remember that your body is your own, so you must control your mouth and spend more time doing it yourself. In order to help you do it more smoothly, I will first introduce the method of making Teriyaki Squid Rice Bucket.

1.1 Heat the pan with oil, add chopped green onion and stir-fry until fragrant.

2.2 Clean the squid, chop the tentacles, and mince the carrots and leeks for later use.

3.12 Add the minced meat and stir-fry.

4.21 Add squid tentacles and chopped carrots and stir-fry evenly.

5. Add appropriate amount of KOKU 100 Japanese teriyaki sauce, soy sauce and a little salt and stir-fry evenly.

6. Pour in rice and stir fry evenly.

7. When the rice is seasoned, add the chopped chives and stir-fry briefly before turning off the heat.

8. Fried rice.

9. Drain the squid, sprinkle 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 may burst during baking.

12. Place the squid in a baking tray and brush a layer of KOKU 100 Japanese teriyaki sauce on the surface of the squid. Preheat the oven in advance, 180 degrees for 4-5 minutes, turn it over and brush a layer of teriyaki sauce on it and bake for about 4 minutes. Slice it after baking. If you think the taste is bland, you can squeeze some teriyaki sauce on the surface of the rice roll.

Today I am introducing to you the teriyaki squid rice bucket that I have collected for many years. I hope it will be welcomed and liked by you. If you are interested, please follow my method to try it.