Easiest Way to Prepare Speedy Squid and Daikon (Ikadaikon)

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The ingredients needed to make Squid and Daikon (Ikadaikon):

1. Prepare 2 whole Squids
2. Get 1 whole Daikon
3. Prepare 1 whole Yaki-Tofu (optional)
4. Make ready Seasonings
5. Get 4 cups Water
6. Make ready 4-5 Tablespoons Soy sauce
7. Get 4-5 Tablespoons Mirin
8. Make ready 1 teaspoon Ginger
9. Get 1 half cup of Brown Sugar
10. Take 3 Tablespoons Shirodashi

Add the sauce ingredients to the dashi soup stock and heat. Simmered squid and daikon is a great first dish for cooks new to squid. The best part of this dish is how tender the squid is. The hardest part of making this dish was cleaning the squid.

Steps to make Squid and Daikon (Ikadaikon):

1. Main Ingredients
2. Clean Squids
3. Squid Body
4. 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.
5. 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🤓)
6. Make Soup - Add all seasonings and water in the pot and boil.
7. 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.)
8. Dekiagari (done)- After it finished cooking, cool it down in the room temperature makes tastier I heard.
9. 2nd day tastes better! Put shichimi for an additional flavor.

The best part of this dish is how tender the squid is. The hardest part of making this dish was cleaning the squid. Daikon is a long white Japanese radish, which has a crunchy texture and a light peppery and sweet taste. From pickles to salad and soups to simmered dishes, it's widely used in Japanese cooking. Daikon (大根, literally "big root") or Daikon Radish is a widely used root vegetable in Japanese cooking.

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