Hi, I am Elise. Today, we’re going to make squid and daikon (ikadaikon) recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. 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 well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Squid and Daikon (Ikadaikon) is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have squid and daikon (ikadaikon) using 10 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Squid and Daikon (Ikadaikon):
- Take 2 whole Squids
- Take 1 whole Daikon
- Prepare 1 whole Yaki-Tofu (optional)
- Make ready Seasonings
- Take 4 cups Water
- Get 4-5 Tablespoons Soy sauce
- Make ready 4-5 Tablespoons Mirin
- Make ready 1 teaspoon Ginger
- Get 1 half cup of Brown Sugar
- Get 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 reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!
