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The ingredients needed to make Well-Flavoured Simmered Taro Roots, Daikon Radish, and Squid:
- Use 4 Taro root
- Get 1/2 Daikon radish
- Provide 1 Squid
- Take 100 ml ●Water
- Prepare 3 tbsp ●Sake
- Use 3 tbsp ●Mirin
- Use 1 tbsp ●Sugar
- Take 1 tbsp ●Usukuchi soy sauce
- You need 3 tbsp ●Soy sauce
- Take 300 ml Dashi stock (bonito dashi powder: 1 teaspoon)
- Use 1/2 thumbtip's worth Ginger
Steps to make Well-Flavoured Simmered Taro Roots, Daikon Radish, and Squid:
- 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.
- Peel the daikon radish, cut in half lengthwise, and into 1 cm wide slices.
- 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.
- 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.
- 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.
- 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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