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 the flavor of squid offers a unique and delicious taste experience.
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What is Simmered Taro and Squid?
Simmered Taro and Squid is a traditional Japanese dish made by simmering taro and squid in a sweet and savory sauce, consisting of ingredients such as mirin, sugar, and soy sauce. Originally, it was a specialty of Toyama Prefecture, where squid and taro have been 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, "Satoimo no Nikorogashi" (Simmered Taro) is well-known in Japan, and this dish is equally renowned, sharing the same popularity. You can try to recreate this popular Japanese dish at your own table.
Methods to remove sliminess from taro
Taro has a creamy texture due to its small starch particles, and it is known for its slimy quality when peeled. This sliminess is due to its water-soluble dietary fiber, and if the sliminess remains, it can alter the texture of the dish. Therefore, it is common to remove it through 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 it with salt, but you can also boil it. Feel free to choose the method that suits your preference.
How to clean a squid
To make simmered taro and squid, you need to prepare the squid. Have you ever cleaned it before? Even if you have not, it is surprisingly easy to do, so give it a try this time. Here is how to clean it:
- There is a part where the mantle and arms are attached just above the eyes, so peel it off with your fingers.
- Grasp the mantle and arms with your hands, and carefully pull them apart.
- Remove the cartilage from inside the mantle and wash its interior.
- Cut off the portion below the squid's eyes.
- Using your fingers, remove the beak located in the middle of the arms' base and the tough parts of the suckers.
- Cut open the tube-like part of the base of the arms with a knife.
- Align the arms and cut off their tips to match the length of the shortest one.
That's it for the preparation of the squid. For cooking, the mantle and arms 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 tedious, you can also opt for 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 the pot. By having the lid in direct contact with the ingredients, the cooking liquid beneath it circulates over the ingredients, allowing for efficient simmering with less water.
An otoshi-buta is available commercially, but you can easily make one, similar to the one 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 the steam. I encourage you to give it a try!
Equipment
- otoshi-buta (drop lid) (You can easily make it by referring to the instructions above. If you find it tedious, you can also use a regular lid.)
Ingredients
- 6 (10oz./280g) taro root (eddoes)
- - ½ tsp salt (for the taro)
- 1 (7oz./200g) squid
- 3.5 oz. (10g) ginger
- 1 cup (240ml) water
- 1 Tbsp mirin
- 2 tsp sugar
- 1 Tbsp sake
- 2 Tbsp soy sauce
Step-by-step instructions
🕒 Total 40 mins
Step 1
Wash and peel the taro. Sprinkle salt on it, rub with your hands to remove the sliminess, and then rinse it under running water. Cut the taro into 2 to 4 bite-sized pieces each.
Step 2
Carefully pull out the arms from the mantle of the squid, along with the innards. Remove the cartilage from the mantle and wash its interior, and then slice it into rings about 0.4 inch (1cm) wide, including the fins. Cut off the portion below the squid's eyes and trim the beak and the tips from the arms. Align the arms and cut their tips to match the length of the shortest one, then separate them into pairs.
Step 3
Thinly slice the ginger.
Step 4
Mix water, mirin, and sugar in a pot, then add the taro and bring it to a boil. Once it comes to a boil, add the squid and sake, and skim off any scum. Cover it with an otoshi-buta and let it simmer over low heat for 15 minutes.
Step 5
Remove the otoshi-buta, then add soy sauce and sliced ginger. Continue simmering for 10 minutes, raising the heat to medium-low.
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. Beginning the boiling process at this stage allows the taro's temperature to gradually rise, allowing its natural sweetness to emerge more easily.
- Squid should be simmered for at least 20 minutes. Simmering for a longer period of time will help to tenderize the squid's fibers.
Recipe Card
Simmered Taro and Squid
Equipment
- otoshi-buta (drop-lid) (You can easily make it by referring to the instructions above. If you find it tedious, you can also use a regular lid.)
Ingredients
- 6 (10oz./280g) taro root (eddoes)
- - ½ tsp salt (for the taro)
- 1 (7oz./200g) squid
- 3.5 oz. (10g) ginger
- 1 cup (240ml) water
- 1 Tbsp mirin
- 2 tsp sugar
- 1 Tbsp sake
- 2 Tbsp soy sauce
Instructions
- Wash and peel the taro. Sprinkle salt on it, rub with your hands to remove the sliminess, and then rinse it under running water. Cut the taro into 2 to 4 bite-sized pieces each.
- Carefully pull out the arms from the mantle of the squid, along with the innards. Remove the cartilage from the mantle and wash its interior, and then slice it into rings about 0.4 inch (1cm) wide, including the fins. Cut off the portion below the squid's eyes and trim the beak and the tips from the arms. Align the arms and cut their tips to match the length of the shortest one, then separate them into pairs.
- Thinly slice the ginger.
- Mix water, mirin, and sugar in a pot, then add the taro and bring it to a boil. Once it comes to a boil, add the squid and sake, and skim off any scum. Cover it with an otoshi-buta and let it simmer over low heat for 15 minutes.
- Remove the otoshi-buta, then add soy sauce and sliced ginger. Continue simmering for 10 minutes, raising the heat to medium-low.
Notes
- You can store it in the refrigerator for up to 3 days.
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