//]]> Recipe of Any-night-of-the-week ‘Kimu-Taku’ Miso Squid Rice Bowl | All Time Recipes

14/10/2020 13:02

Recipe of Any-night-of-the-week ‘Kimu-Taku’ Miso Squid Rice Bowl

by Calvin Wallace

‘Kimu-Taku’ Miso Squid Rice Bowl
‘Kimu-Taku’ Miso Squid Rice Bowl

Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a special dish, ‘kimu-taku’ miso squid rice bowl. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

‘Kimu-Taku’ Miso Squid Rice Bowl is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. ‘Kimu-Taku’ Miso Squid Rice Bowl is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have ‘kimu-taku’ miso squid rice bowl using 11 ingredients and 5 steps. Here is how you cook it.

 

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The ingredients needed to make ‘Kimu-Taku’ Miso Squid Rice Bowl:
  1. Make ready 1 Squid Tube *about 150g
  2. Get 1 tablespoon Miso *dark colour type recommended
  3. Make ready 1 tablespoon Sake (Rice wine)
  4. Prepare 1 tablespoon Mirin
  5. Get 1 teaspoon grated Ginger
  6. Prepare 1 teaspoon Sugar *add more if you like it sweeter
  7. Make ready 2-3 tablespoonfuls Wombok Kimchi
  8. Prepare 2-3 tablespoonfuls sliced Takuan (Japanese Pickled Daikon)
  9. Make ready *Note: Today I used my ‘Soy Sauce Pickled Daikon’ https://cookpad.com/uk/recipes/10714058-soy-sauce-pickled-daikon
  10. Make ready 1 Spring Onion *finely chopped
  11. Prepare Toasted Sesame Seeds


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Steps to make ‘Kimu-Taku’ Miso Squid Rice Bowl:
  1. Cut Squid Tube into the size that is easy to eat. I made shallow cuts on one side before cut into small pieces.
  2. In a bowl, combine Miso, Sake (Rice wine), Mirin, Ginger and Sugar. Add Squid pieces and marinate for 15 minutes.
  3. While marinating, prepare vegetables. Cut Kimchi and Pickled Daikon into smaller pieces or strips if large. Finely chop up Spring Onion.
  4. Heat Sesame Oil in a frying pan over medium heat, add Squid and all marinade into the pan and cook until Squid changes colour and the sauce thickens. Add Kimchi, Takuan and Spring Onion, stir to combine. And that’s it!
  5. Half fill a bowl with Freshly Cooked Rice and cover it with ‘Kimu-Taku’ Squid mixture, and sprinkle with some Toasted Sesame Seeds.

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