Common ways to make Hokkaido squid rice?

Ingredients

Main Ingredients: 3 male squid, round glutinous rice? cup about 7 minutes, 5 small pieces of kombu, 1 tbsp sliced woodchuck, ? onion, 2 ? tbsp rice wine, ? tbsp soy sauce, 1 tsp white pepper, 2 tsp salt, water to taste

Cooking seasoning: ? bowl of soy sauce, 2 tbsp icing sugar, 1 tbsp rice wine, kombu and woodchuck broth to taste

How to make it

(1) Add 5 small pieces of kombu (do not need to soak them beforehand), 1 tbsp sliced woodchuck, 1 tbsp of water, and 1 tbsp of water to make it more delicious. Add about 2,000 cc of water and bring to a low boil. Then leave to cool.

(2) Wash the glutinous rice in the same way as for rice washing, add some stock and ? tbsp soy sauce to cover the rice and soak for 2 hours.

(3) Wash and soak the squid in 2 tbsp of rice wine and water (to cover the squid), remove the internal organs, cartilage and eyes.

(4) Mix round glutinous rice with chopped onion, 1 tsp pepper, ? tsp rice wine, 2 tsp saltpeter

(Squid feet can also be twisted and added, I made a separate soup!)

(5) Stuff the squid with the glutinous rice stuffing about 7-8 minutes full (allowing room for expansion), squeeze out the water and seal with a bamboo toothpick.

(6) Place the squid in a saucepan, pour in the stock to cover the squid, add the seasonings mentioned above and cook over low heat for 50 minutes

? Remove from the pot and cool and slice.

(7) Continue to cook the sauce until it thickens, then pour it over the sliced squid rice.