Simmered Squid and Potatoes♪

I know that squid is usually cooked with daikon radish or taro root, but for some reason I've had potatoes with my squid ever since I was small.Be careful about when you put the squid back into the pot, since you're simmering some more after that point and you wouldn't want the potatoes to fall apart. Recipe by Chiisai coffee no ki

I never ate much simmered food as a child, but as I grew up, I came to understand how delicious it can be.I make this all the time in the winter.The squid will go tough if you overcook it.Since the squid is simmered again with the satoimo at the end, be quick seasoning it in Step 2.You can get a great aroma by grating Yuzu peel and sprinkling it on top. Recipe by Nanamama

While trying to cope through the summer heat, I sought a simmered dish that would be delicious even chilled.Adjust the heat so that there is broth leftover. It's also good if it's chilled in the fridge before eating. This is lightly seasoned, so adjust to your liking. Recipe by marriott

My children love butter and soy sauce. So, I made a side dish using this combination with the ingredients I had in the fridge.Cook the potatoes in the microwave first before adding into the flying pan because the squid cooks faster. Recipe by Harapekoayu

I heard from a TV program that squid will turn out tender if you add it to water before boiling.So when making my "simmered daikon radish with squid" recipe I added the squid before boiling, and it came out very tender. Remember to add the squid before bringing everything to a simmer.The squid will be tough and chewy if you cook it over high heat for a long time.The taste penetrates into the daikon radish while cooling off, so cook it for 15-20 minutes, cool it off and warm it up again before serving.If you prefer a strong taste, adjust it by adding more mentsuyu. Recipe by mielle.

My mother passed down this recipe to me.Cut the daikon radish into semicircular slices or into your desired shapes. If you simmer the squid too long, it gets hard, so please cook it for a short time. Simmered dishes absorb the flavours when they are cooled. Let it cool down, and warm it up again before eating for an even better taste. Recipe by Yuuyuu0221

My mother taught me this recipe.Step 1: Fill the pot with enough dashi stock to just barely cover the potatoes.Step 2: It's okay if the liquid doesn't evaporate completely.Adjust the soy sauce and sugar to suit your tastes. Recipe by Yuuyuu0221

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

Squid makes a deep flavored and fragrant broth. And the daikon radish absorb it very well. When it gets cold, the broth soaks into the daikon radish. So heat it when you eat.

Although this may appear to be a common recipe, since I wanted to eat it the innards, too, I devised my own method.If you want the squid to turn out soft and juicy, then cook for a shorter time than instructed. If overboiled, the squid will become tough, and will also lose it's sweetness and moisture. Recipe by Tomuraushi

If you use a pressure cooker, even squid will turn out soft, so I wanted to give it a try.If you leave the dish to rest for a while, the squid and the daikon radish will absorb more of the simmering sauce. Recipe by Haruchan no daidokoro

I wanted to combine firefly squid, my favourite ingredient, and new potatoes, which I harvested a huge bunch. Cooking with Japanese seasoning is pretty common, so I added fish sauce to make this dish unique.If you are unsure of processing the firefly squid, refer to Firefly Squid Ajillo. Recipe by Setsubunhijiki