Name: Simmered Squid and Daikon (Ika To Daikon Ni)
Yield: Serves four
Cuisine: Japanese
Ingredients: 60 ml/4 tbsp shoyu; 900 ml/1½ pints/3¾ cups second dashi stock or the same amount of water and 5 ml/1 tsp dashi-no-moto; about 1 kg/2¼ lb daikon, peeled; 450 g/1 lb squid, cleaned, body and tentacles separated; 15 ml/1 tbsp caster (superfine) sugar; 45 ml/3 tbsp sake; grated rind of ½ yuzu or lime, to garnish; 30 ml/2 tbsp mirin

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

Ika To Daikon Ni is a classic dish, the secret of which used to be handed down from mother to daughter. Nowadays, you are more likely to taste the real thing at restaurants, but some grandmothers still celebrate family reunions by cooking this hearty dish.

Ingredients

450 g/1 lb squid, cleaned, body and tentacles separated
about 1

Method

Separate the two triangular flaps from the squid body. Cut the body into 1cm/½in thick rings. Cut the triangular flaps into 1cm/½in strips. Cut off and discard 2.5cm/1in from the thin end of the tentacles. Chop the tentacles into 4cm/1½in lengths.

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Ingredients

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