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1
Cut the daikon radish into 2 cm thick round, then cut in half or quarters.
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2
You can round the edges if you prefer.
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3
In a pan, add a little salt (not listed) and water, and boil the daikon radish.
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4
Add the daikon radish before boiling.
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5
It should be cooked and translucent in about 20 minutes.
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6
It is better to boil in the water leftover from rinsing rice.
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7
This prep is very important for the taste to penetrate into the daikon radish.
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8
While the daikon radish is boiling, prepare the squid by removing the guts and the cartilage, then cut into appropriately sized pieces.
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9
Add water, dashi stock granules, squid, sugar and sake into the pan from Step 2.
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10
Skim off the scum until it comes to a boil, about 5 minutes.
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11
Add soy sauce and mirin and put on a small lid or a piece of aluminium foil that sits right on top of it, and simmer over low heat for 15-20 minutes.
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12
The flavors of the simmering broth here will soak into the daikon radish as it all cools down.
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13
Calculate the cooking time including the cooling time, before cooking.
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14
You would like to cool it for at least 30 minutes.
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15
Flip the daikon radish over around halfway through cooling.
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16
Warm it up before serving and enjoy.
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17
You can add and simmer the tentacles with it, deep fry, or toss into a salad.
