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

Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, well-flavoured simmered taro roots, daikon radish, and squid. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Well-Flavoured Simmered Taro Roots, Daikon Radish, and Squid is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Well-Flavoured Simmered Taro Roots, Daikon Radish, and Squid is something that I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can cook well-flavoured simmered taro roots, daikon radish, and squid using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Well-Flavoured Simmered Taro Roots, Daikon Radish, and Squid:
  1. Prepare 4 Taro root
  2. Take 1/2 Daikon radish
  3. Prepare 1 Squid
  4. Get 100 ml ●Water
  5. Take 3 tbsp ●Sake
  6. Get 3 tbsp ●Mirin
  7. Take 1 tbsp ●Sugar
  8. Make ready 1 tbsp ●Usukuchi soy sauce
  9. Take 3 tbsp ●Soy sauce
  10. Prepare 300 ml Dashi stock (bonito dashi powder: 1 teaspoon)
  11. Prepare 1/2 thumbtip's worth Ginger
Steps to make Well-Flavoured Simmered Taro Roots, Daikon Radish, and Squid:
  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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