Squid and Daikon (Ikadaikon). Squid and Daikon (Ikadaikon) Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, squid and daikon (ikadaikon). It is one of my favorites food recipes.

Cooking a dish taught to me by a Japanese friend. Simmered Daikon radish with squid (Ika-daikon, イカ大根) Simmered daikon radish with squid is my dad's favourite food, so my mum used to cook it quite often. It wasn't my favourite, as the squids were too chewy. You can cook Squid and Daikon (Ikadaikon) using 10 ingredients and 9 steps. Here is how you cook that.

Ingredients of Squid and Daikon (Ikadaikon)

You need 2 of whole Squids.
It's 1 of whole Daikon.
It's 1 of whole Yaki-Tofu (optional).
It's of Seasonings.
Prepare 4 cups of Water.
Prepare 4-5 Tablespoons of Soy sauce.
You need 4-5 Tablespoons of Mirin.
You need 1 teaspoon of Ginger.
You need 1 half of cup of Brown Sugar.
Prepare 3 Tablespoons of Shirodashi.

If you don't like squids because they are hard to chew, try this recipe. It's our family's staple dish using the combination of taro root, daikon radish, and squid. If you simmer the squid too long, it gets hard, so please take it out after getting the dashi from it. I kept a little bit of sticky texture from the taro root by omitting the parboiling process.

Squid and Daikon (Ikadaikon) instructions

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..

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. A traditional dish that goes well with sake. Since I had only a few inches of daikon left, I made this simmered squid with daikon dish, which is a rather common homey dish and also perfect for Izakaya.