Recipe of Perfect Simmered Daikon Radish & Squid

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The ingredients needed to make Simmered Daikon Radish & Squid:

1. Get 10 cm daikon radish(peeled and cut into 2cm round slices, cut in half)
2. Take 1 squid (gutted, cleaned, cut into 5mm round slices)
3. Make ready 2 g dried bonito flakes (put in a tea bag)
4. Prepare 2 tbsp sake
5. Prepare 1 1/2 tbsp soy sauce
6. Take 1 1/2 mirin
7. Get 1 tbsp sugar
8. Prepare Grated ginger for topping

Today, we're pairing that little magic root with yellowtail and. Make an authentic Japanese simmered daikon radish with chicken soboro using our handy recipe. Simmered Kiriboshi Daikon, cooked to perfection in a broth of dashi, soy sauce and mirin, is a traditional Japanese dish made from daikon (radish) and abura-age (fried tofu). Buri-daikon is a much loved winter dish in Japan.

Steps to make Simmered Daikon Radish & Squid:

1. Put the daikon radish into cold water and bring to a boil until tender (about for 15-20 mins). Wash it with water.
2. Put daikon radish, squid, bonito flakes, sake, sugar in the pot and pour in enough water to cover. Simmer over low heat for 5 mins.
3. Add soy sauce, mirin and keep simmering for about 20 mins. Place a small lid directly on the food when simmered. Let them cool.

Simmered Kiriboshi Daikon, cooked to perfection in a broth of dashi, soy sauce and mirin, is a traditional Japanese dish made from daikon (radish) and abura-age (fried tofu). Buri-daikon is a much loved winter dish in Japan. It combines chopped yellowtail (buri) heads with daikon radish and ginger, slowly simmered in water, sugar, sake and shoyu. Daikon radish is most often eaten raw in the USA, but in Japan it's used in stews and soups. Add water as needed to completely submerge the chicken and daikon.

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