You'll feel stuffed after enjoying this Japanese dish of squid stuffed with sticky rice and adzuki beans.
2 sekihan rice balls (steamed adzuki beans and rice)
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons sugar
1 teaspoon instant dashi powder
1/2 cup water
Prepare the squid by pulling out the tentacles from the body. Discard the innards. Wash and clean out with water.
Divide each rice ball in two. Fill the squid body with the rice. Put the tentacles back into the body and secure with toothpick.
In a frying pan, combine soy sauce, mirin, sugar, dashi powder and water and heat until boiling. Add both squid into the pan and cook for 5 minutes.
Flip them over and cook for an additional 5 minutes.
Pull out the toothpicks and slice to serve. Pour the leftover sauce from the pan onto the sliced squid and enjoy.