Simmered Taro and Squid

Simmered Taro and Squid is a traditional Japanese dish in which the creamy texture of taro and the tender texture of squid pair nicely. The sweet and savory simmering sauce infused with squid offers a unique and delicious taste experience.

Jump to:

• What is Simmered Taro and Squid?
• Methods to remove sliminess from taro
• How to clean a squid
• Simple guide to otoshi-buta (drop lid)
• 📋Step-by-step recipe
• Tips on how to make
• Recipe card

What is Simmered Taro and Squid?

Simmered Taro and Squid is a traditional Japanese dish made by simmering taro and squid in a Japanese sweet and savory sauce. Originally, it was a specialty of Toyama Prefecture, where squid and taro are readily available, but it has now become a staple simmered dish enjoyed all across Japan due to its delightful combination of flavors.

When it comes to dishes featuring taro, this dish and "Satoimo no Nikorogashi" (Simmered Taro) are well-known and equally renowned in japan. Give it a try to recreate this popular dish at your own table.

Methods to remove sliminess from taro

Taro has a creamy texture due to its small starch particles and is known to become slimy when peeled. This sliminess is caused by the water-soluble dietary fibers in taro. Excessive sliminess can alter the texture of the dish, so it is common practice to remove this sliminess during cooking preparations.

The sliminess of taro can be removed using the following methods:

• Peel the taro, rub it with salt, and then rinse it with water.
• Boil the taro for about 5 minutes and then rinse it in water (it doesn’t matter whether you peel the taro before or after boiling).

In this recipe, I remove the sliminess by rubbing the taro with salt, but you can also use the boiling method. Feel free to choose the method you prefer.

How to clean a squid

To make simmered taro and squid, you need to prepare cleaned squid. Can you find it in your local area? Even if you can't, cleaning squid is surprisingly easy, so give it a try. Here is how to clean it:

1. There is a part where the mantle and tentacles of the squid are attached just above the eyes, so separate it with your fingers.
2. Grasp the mantle and tentacles with your hands and carefully pull them apart.
3. Remove the cartilage from inside the mantle and wash the interior.
4. Cut off the portion below the squid's eyes.
5. Using your fingers, remove the beak located in the middle of the tentacles' base and the tough parts of the suckers.
6. Cut open the tube-like part at the base of the tentacles.
7. Align the tentacles and cut off their tips to match the length of the shortest one.

That's it for the squid preparation. For cooking, the mantle and tentacles are used. Please note that it is not necessary to remove the skin from the squid for this dish (although you may do so).

If you find cleaning squid to be a hassle, you can also use pre-cut or frozen squid available in grocery stores.

Simple guide to otoshi-buta (drop lid)

When making Japanese simmered dishes, it is common to use an otoshi-buta (drop lid). An otoshi-buta is a lid that is placed directly on top of the ingredients in a pot or pan. By having the lid in direct contact with them, the cooking liquid beneath it circulates over the ingredients, allowing for efficient simmering with less water.

Commercial ones are available, but you can easily make one similar to the example shown in the photo above by simply poking a hole (or several holes) in aluminum foil. The reason for making a hole or holes is to prevent the otoshi-buta from floating up due to steam pressure. Since it is easy to make, I encourage you to give it a try.

📋Step-by-step recipe

Equipment

Ingredients

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Instructions

🕒 Total: 40 mins mins

Step 1
Wash and peel taro. Sprinkle salt over it, rub with your hands to remove the sliminess, and then rinse under running water. Cut the taro into 2 to 4 bite-sized pieces each.

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Step 2
Slice squid into rings about ⅖-inch (1cm) wide, including the fins. Separate the tentacles into pairs.

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Step 3
Thinly slice ginger.

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Step 4
Mix water, mirin, and sugar in a pot. Add the taro and bring it to a boil. Once boiling, add the squid and sake, and skim off any scum. Cover with an otoshi-buta and let it simmer over low heat for 15 minutes.

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Step 5
Remove the otoshi-buta, then add soy sauce and sliced ginger. Continue simmering for 10 minutes, raising the heat to medium-low.

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To Store

You can store it in the refrigerator for up to 3 days.

Tips on how to make

• If you find it difficult to peel taro, wipe off any moisture from the taro. This will make the knife less slippery.
• Put the taro into a pot before heating the water, and then start boiling it. Starting the boiling process at this stage allows the taro's temperature to gradually rise, bringing out its natural sweetness more effectively.
• Squid should be simmered for at least 20 minutes. Simmering for a longer period will help tenderize the squid.

Recipe card