Simmered Taro and Squid
Why not try a classic Japanese comfort food? Simmered Taro and Squid is a traditional home-style dish in which the creamy texture of taro pairs nicely with the tenderness of squid. The sweet and savory simmering sauce, infused with squid flavor, offers a unique and delightful taste.
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Servings: 2
Equipment
- otoshi-buta (drop-lid) (You can easily make one by following the instructions above. If that seems like too much trouble, you can simply use a regular lid instead.)
Ingredients
- 6 taro (eddoes) (about 1.6 oz/45 g each)
- ½ tsp salt (for the taro)
- 1 squid (cleaned, with skin and fins left intact; about ½ lb/230 g. For instructions on how to prepare squid, please refer to the section above titled "How to Clean Squid.")
- 1 cup water
- 1 Tbsp mirin
- 2 tsp sugar
- 1 Tbsp sake
- 2 Tbsp soy sauce
- 0.35 oz ginger (thinly sliced)
Instructions
- Wash and peel the taro. Sprinkle salt over it, rub it with your hands to reduce the sliminess, then rinse under running water. Cut the taro into 2 to 4 bite-sized pieces.
- Slice the squid into rings about ⅖ inch (1 cm) wide, including the fins. Separate the tentacles into pairs.
- Combine water, mirin, and sugar in a pot. Add the taro and bring 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.
- Remove the otoshi-buta, then add soy sauce and ginger. Continue simmering, uncovered, for 10 minutes over medium-low heat.
Notes
- You can store it in the refrigerator for up to 3 days.
Nutrition
Calories: 317.02kcal Carbohydrates: 51.59g Protein: 22.13g Fat: 1.95g Saturated Fat: 0.48g Polyunsaturated Fat: 0.74g Monounsaturated Fat: 0.17g Cholesterol: 267.95mg Sodium: 1749.27mg Potassium: 1200.78mg Fiber: 6.18g Sugar: 7.05g Vitamin A: 140.55IU Vitamin C: 11.19mg Calcium: 107.58mg Iron: 2.05mg
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