Ikameshi stuffed with venison, shiitake, ginger, and rice.

I sautéed about 2 tbsp minced garlic and 3 tbsp minced ginger to a tbsp of neutral oil.
Added 1lb of ground venison until browned, then added 2 finely chopped shiitake. Sautee until cooked through.
Sake in pan to deglaze.
Combined mixture with cooked short grain rice and seasoned with salt, shichimi, and sansho to make the filling.

Got 2 jumbo squids cleaned and stuffed.
Cooked in sake, sugar, mirin, water and homemade teriyaki.

Brushed with extra teriyaki, and garnished with spring onion, homemade Tsukemono and Sichuan green beans. Kewpie too.

Plating was a little tight, but jumbo means jumbo I guess.