Well-Flavoured Simmered Taro Roots, Daikon Radish, and Squid
It's our family's staple dish using the combination of taro root, daikon radish, and squid.
If you simmer the squid too long, it gets hard, so please take it out after getting the dashi from it. I kept a little bit of sticky texture from the taro root by omitting the parboiling process. Recipe by Midofadobeshi
Well-Flavoured Simmered Taro Roots, Daikon Radish, and Squid
It's our family's staple dish using the combination of taro root, daikon radish, and squid.
If you simmer the squid too long, it gets hard, so please take it out after getting the dashi from it. I kept a little bit of sticky texture from the taro root by omitting the parboiling process. Recipe by Midofadobeshi
Cooking Instructions
- 1
Peel the satoimo, and cut large ones into half to match the size. Massage with a little bit of salt, and rinse in water to remove the stickiness.
- 2
Peel the daikon radish, cut in half lengthwise, and into 1 cm wide slices.
- 3
Remove the entrails from the squid, and wash the body and tentacles really well. Cut the body into 1 cm thin round slices. Cut off the tips of the tentacles, and cut in half.
- 4
Add the ● ingredients into a pot, and bring to a boil. Add the squid, simmer for 2-3 minutes, and remove from the pot. Add the 300 ml of dashi stock, taro imo, and daikon radish.
- 5
Put a small lid that sits right on top of the food (an "otoshibuta"), and turn up the heat to high. When it starts to boiling, turn down the heat a little bit, and simmer. Insert a bamboo skewer into the vegetables, and if it goes through smoothly, return the squid to the pot.
- 6
Simmer until the liquid boils down. Shake the pot to coat the vegetables with the sauce. Serve on a plate, garnish with shredded ginger, and you're done.
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