Squid and corn rice cooked with butter

 

[Ingredients for 2 people]

- 1 cup of rice

- 1 squid pie

- 30g corn (kernels only)

- 10g butter

- A pinch of salt

[Preparation]

- Use your fingers to pull the squid's body and legs apart, then remove them by holding the legs and pulling them out. Rinse the body with water to remove the cartilage and slice into 1cm-wide rings.

- Cut off the legs near the eyes, remove the beak, and trim the tips of the legs evenly. Scrape off the suckers with a knife and cut into two pieces. Rinse the rice 30 minutes before cooking and drain in a colander.

[Directions]

1. Place the rice in a rice cooker, add water up to the rice cooker's line, add the squid, corn, and a pinch of salt, and turn on the cooker.

2. Once cooked, mix in the butter and serve.