From the Ministry of Agriculture, Forestry and Fisheries.
| Ingredient | Amount |
|---|---|
| Main ingredients | |
| Squid | 4 to 8 |
| Glutinous rice | 1 cup |
| Red pickled ginger | a little |
| Toothpicks | 4 to 8 |
| Seasonings and liquids | |
| Dashi stock | as needed |
| Sake | 2 tablespoons |
| Sugar | 1 tablespoon |
| Soy sauce | 4 tablespoons |
| Salt | a little |
Ikameshi is said to have been invented during World War II as a lunch for sale at Mori Station on the Hakodate Main Line, when rice was short because food was controlled.
It was meant as “a dish that saves even a little rice,” and the food chosen was squid, which was landed in large amounts in southern Hokkaido and easy to get.
Squid stuffed with rice and cooked was easy to eat, filling and tasty. It became a famous ekiben, and many people still buy it each time a train arrives.
The legs, called “geso,” and the insides are removed and the body is washed. The body is stuffed with glutinous or ordinary rice, closed with toothpicks, and simmered slowly in a pot with soy sauce, sugar, salt and sake. The rice takes up the squid’s flavor and the sweet-salty sauce.
If too much glutinous rice goes in, the squid can burst. To prevent this, it is better to make a few holes in the body with a toothpick beforehand.
Chopped legs, bamboo shoots, shiitake or green peas can also be stuffed in with the rice.
Ikameshi can be made fairly easily at home and enjoyed all year. It goes with a meal, as a snack or with drinks, and is liked by children and adults.
The original at Mori Station is still popular. Retort packs are sold in supermarkets and online.
There is no single right answer. Talking it over with someone at home is a good way to learn.