Recipe: Tasty Tender Simmered Daikon Radish with Squid

Tender Simmered Daikon Radish with Squid. While the daikon radish is boiling, prepare the squid by removing the guts and the cartilage, then cut into appropriately sized pieces. Tender Simmered Daikon Radish with Squid. While the daikon radish is boiling, prepare the squid by removing the guts and the cartilage, then cut into appropriately sized pieces.

Put daikon radish, squid, bonito flakes, sake, sugar in the pot and pour in enough water to cover. Separate the squid from the broth (Broth (B)). Add the broth (B) the Daikon radish into a pot. You can have Tender Simmered Daikon Radish with Squid using 9 ingredients and 7 steps. Here is how you cook that.

Ingredients of Tender Simmered Daikon Radish with Squid

1. You need 350 grams of Daikon radish.
2. You need 1 of whole squid Squid.
3. Prepare 300 ml of Water.
4. You need 1/2 tsp of Dashi stock granules.
5. You need 1 tbsp of Sugar (light brown sugar).
6. It's 1 tbsp of Sake.
7. It's 2 tbsp of Soy sauce.
8. Prepare 1 tbsp of Mirin.
9. You need 1 of ＊Thinly sliced ginger (optional).

Remove the Otoshibuta and add the squid to the pot. I heard from a TV program that squid will turn out tender if you add it to water before boiling. So when making my "simmered daikon radish with squid" recipe I added the squid before boiling, and it came out very tender. Remember to add the squid before bringing everything to a simmer.

Tender Simmered Daikon Radish with Squid step by step

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

Simmering sauce: Put all the sauce ingredients but the water into a small pan and bring to a rapid boil. Add the daikon (drained) and one cup of water. Simmered daikon is served as a side dish and can be enjoyed both hot or cold. It's made of daikon radish that has been peeled and sliced, and then simmered a savory dashi broth for an hour. The daikon pieces get so tender and soak up all the dashi flavor.