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Well-flavoured Simmered Taro Roots, Daikon Radish, And Squid Recipe

Well-Flavoured Simmered Taro Roots, Daikon Radish, and Squid Recipe
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Serving : 2
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Prepare the ingredients before making Well-Flavoured Simmered Taro Roots, Daikon Radish, and Squid in your home. Then, follow these steps below to serve Well-Flavoured Simmered Taro Roots, Daikon Radish, and Squid for your family or friends.

Ingredients: Well-Flavoured Simmered Taro Roots, Daikon Radish, and Squid

  • 4 Taro root
  • 1/2 Daikon radish
  • 1 Squid
  • 100 ml ●Water
  • 3 tbsp ●Sake
  • 3 tbsp ●Mirin
  • 1 tbsp ●Sugar
  • 1 tbsp ●Usukuchi soy sauce
  • 3 tbsp ●Soy sauce
  • 300 ml Dashi stock (bonito dashi powder: 1 teaspoon)
  • 1/2 thumbtip's worth Ginger

How to Make Well-Flavoured Simmered Taro Roots, Daikon Radish, and Squid

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Well-Flavoured Simmered Taro Roots, Daikon Radish, and Squid in your home by yourself.

    Step 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.
  • Step 2
  • Peel the daikon radish, cut in half lengthwise, and into 1 cm wide slices.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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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