To solve the problem that a cooking person cannot leave the neighborhood of a cooking pan because of the anxiety or risk that a packed rice is half cooked, a broth does not penetrate the inside, the squid burns and sticks to the pan bottom, it is necessary to turn over the squid to confirm the color of the squid wrapping and so on, that the broth does not penetrate the inside when one squid is cut in the cooking pan to confirm the finish of the cooking of the packed rice, and that the squid wrapping is blackened when the packed rice becomes soft.

The squid to be cooked is lightly passed through hot water, the rice is packed into it, a net basket is used to cover and press the inlet of the rice packing part, the squid is made to stand by turning it upside down, and is set in the instrument, the squid receiving basket together with a receiving disk is made to float by building props from the pan bottom, and the props carry the broth vigorously to the squid head as a pipe. A funnel is used to enhance the broth to nicely enter the squid head to which a cut is made at the insertion part of a tube carrying the broth, and circulate the broth within the body without intermission. By cooking from downside and upside, the broth starts circulating from downside to upside and from upside to downside between the packed rice, and the packed rice is smoothly cooked. The squid to be cooked is cut, is passed through hot water, is packed with rice, and is set in the instrument.