Name: Teriyaki Squid Small Rice Bucket
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Squid; Some Rice; Some Minced meat; Some carrot; Some Chives; Some Kook Yibai Teriyaki Sauce; Some Soy sauce; Some Chopped green onions; a little salt; Some Dry starch

Teriyaki Squid Small Rice Bucket

by Espresso light mood

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

I made this [Squid Rice Bucket] today with Kok Yibai’s Teriyaki Sauce. It is slightly sweet and slightly salty. It is very delicious with the umami flavor of the squid. It is indeed the leading brand of family barbecue ingredients! "

Teriyaki Squid Small Rice Bucket

1. Clean the squid, chop the squid, mince the carrots and leeks and set aside.

2. Pour the oil in a hot pan, add the chopped green onions and fry them in a pan to create a fragrance.

3. Stir-fry the minced meat again.

4. Pour in the squid and carrots and stir-fry.

5. Add an appropriate amount of Kurk Yibai Teriyaki Sauce, soy sauce, and a pinch of salt, stir fry evenly.

6. Pour the rice and stir-fry evenly.

7. When the rice is delicious, add the chives and stir-fry, then turn off the heat.

8. Fried rice.

9. Drain the squid, sprinkle the dried 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 fill it too much, as it will burn out if it is too full.

12. Put the squid on the baking tray, and brush the surface of the squid with a layer of Kurk Yibai Teriyaki Sauce.
Preheat the oven in advance, 180 degrees for 4-5 minutes, turn it over and bake it with a layer of teriyaki sauce for about 4 minutes. After baking, slice it. If you feel the taste is weak, you can squeeze some teriyaki sauce on the surface of the rice roll.