Boiled Daikon with Squid

1. 1

   Remove the quill and innards from the squid, rinse, and slice into rings (about 1 cm thick).

2. 2

   Chop tentacles into bite sized pieces.

3. 3

   Peel the skin from daikon and slice into 2 cm thick rounds, cut into half moons, cover with water, then boil over high heat.

4. 4

   Once it comes to a boil, add the squid from Step 1.

5. 5

   Remove any scum that might rise to the top.

6. 6

   Add sake, sugar, and mirin to stew from Step 3, and reduce to medium heat.

7. 7

   Cover with a drop lid (otoshibuta).

8. 8

   Once the daikon is tender, add soy sauce, cover with a drop lid, and simmer over low heat.

9. 9

   It's done when the soup has reduced by 1/2 to 1/3 the original amount.

* Per serving · 4 servings · Values may vary.

No additional tips available.