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.

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

I made this because I found daikon and squid on sale...If the heat is too strong while stewing, the squid will become tough, so please cook on low heat. It's also tasty with potatoes. Recipe by Fukushimasan

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

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

I made this because I was asked to make a squid radish daikon dish.Cook the squid from water.This is how the squid becomes tender.Beveling is hard with a knife, but it's super easy to do with a peeler. Recipe by Yucchan**

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

This is a dish that I've been making at home for years. Because the ingredients are boiled after cooking in sesame oil, they are left with a rich and delicious flavour. Here is another recipe for "Simmered Daikon Radish & Tebasaki Chicken Wings".During Step 1, the daikon radish will be hot when it comes out of the microwave so please be careful. Please adjust the amount of soy sauce and sugar used to your taste.I used 1/3 of a daikon radish. If you're making this recipe for 4 people adjust the amounts to: 1/2 daikon radish (800 g), water 400 ml, soy sauce 3 tablespoons, cooking sake 2-3 tablespoons, mirin 2 tablespoons, and sugar 1-2 tablespoons.Shredded white leek also works well in this recipe. Recipe by Yuuyuu0221

I had a 10 cm slab of pork belly sleeping in my freezer, so I simmered it with daikon radish.I wanted to eat big chunks of daikon radish, so that's why they are big.Peel the daikon radish. You can use the thick peels of daikon that you slice off in delicious kinpira. You drizzle with soy sauce at the end for the finishing touch, so I've added it sparingly at the beginning. Taste and adjust as needed. The flavors will become concentrated when the liquid is reduced, so be careful. For 2 servings. Recipe by Totoro's kitchen

I just came up with this recipe.Use hot water if you don't have the cloudy water left from washed rice. Recipe by Paripariichigo

Chicken and daikon simmered dish is a healthy and comforting Japanese meal. It's made with simple ingredients like chicken, daikon, and basic seasonings, and the flavor soaks deeply into the daikon, making it very tasty. It's low in calories, rich in nutrients, and well-balanced with protein and fiber. This dish goes perfectly with rice, and it tastes even better the next day, so it's great for meal prep too. #CA2025 #japanesecuisen

I learned it from my mother.Don't overcook the squid. For 2 servings. Recipe by xxprsxx