Hello, I’m Jane. Today, we’re going to make squid and daikon (ikadaikon) recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Squid and Daikon (Ikadaikon) Recipe
Squid and Daikon (Ikadaikon) is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Squid and Daikon (Ikadaikon) is something which I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook squid and daikon (ikadaikon) using 10 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Squid and Daikon (Ikadaikon):
- Make ready 2 whole Squids
- Get 1 whole Daikon
- Get 1 whole Yaki-Tofu (optional)
- Make ready Seasonings
- Get 4 cups Water
- Make ready 4-5 Tablespoons Soy sauce
- Get 4-5 Tablespoons Mirin
- Prepare 1 teaspoon Ginger
- Take 1 half cup of Brown Sugar
- Prepare 3 Tablespoons Shirodashi
Instructions to make Squid and Daikon (Ikadaikon):
- Main Ingredients
- Clean Squids
- Squid Body
- Squid Legs - Separate Legs and 🧠👻. Cut under Eye Balls(Red Line). Don’t cut legs short but in vertical because it will shrink a lot. Looks better when you serve.
- Prepare Daikon - Peel and cut into 10-12 mm slices and boil and drain water. (I used regular water from faucet but They say that you can use white water from washing rice (Talk water) when you boil Daikon🤓)
- Make Soup - Add all seasonings and water in the pot and boil.
- When #6 is boiled, add Squids, Daikon, Yaki-Tofu. Before it starts boiling again, turn down to medium temperature and simmer for 12-15min. Try to submerge main ingredients under the soup so Daikon absorb the soup. (I used Aluminum foil as a lid in the pod. So excess water will be evaporated.)
- Dekiagari (done)- After it finished cooking, cool it down in the room temperature makes tastier I heard.
- 2nd day tastes better! Put shichimi for an additional flavor.
So that is going to wrap this up for this distinctive dish squid and daikon (ikadaikon) recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
