Came across this recipe in a chinese blog, ikumichan. I am not very sure whether it is Japanese but by the look of most of the ingredients used I assumed that's what it is. It is such an elegant and unusual way to serve rice and yet so easy to prepare. Next time I do this I am going to add some dried mushroom and cilantro for more flavor as I find the filling a little too bland. So the recipe given here is what I would do when I cook this dish again.
10 whole small to medium cuttlefish, heads and hard spines removed, guts cleaned, towel dried
1 cup short grain rice (Calrose, Japanese or our Bario hill rice) soaked for 3 hours
1 1/2 cup minced pork
3 T finely chopped dried mushroom (soaked and drained)
3 T chopped cilantro
salt and pepper
Combine seasoned meat, rice, mushroom and cilantro together well. Fill each cuttlefish with the rice mixture to about 80% full (as the rice will expand when cooked). Secure the opening with a toothpick.
2-3 cups water
2-3 T kikoman soy sauce
2 T cooking sake
2 T mirin
1-2 T sugar
Mix all ingredients together and bring to boil. Drop stuffed cuttlefish into the sauce. Bring to the boil again and simmer in medium heat for 40-50 minutes.
Adjust taste and thickness of sauce at the end of cooking.
Serve with some lettuce.