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.
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Servings: 2
Equipment
- otoshi-buta (drop-lid) (You can easily make one by referring to the instructions above. If you find it to be a hassle, you can also use a regular lid.)
Ingredients
- 6 taro (eddoes) (about 1.6 oz/45 g each)
- - ½ tsp salt (for the taro)
- 1 squid (cleaned with the skin and fins intact. For instructions on how to prepare squid, please refer to the section above.)
- 0.35 oz ginger
- 1 cup water
- 1 Tbsp mirin
- 2 tsp sugar
- 1 Tbsp sake
- 2 Tbsp soy sauce
Instructions
- 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.
- Slice squid into rings about ⅖-inch (1cm) wide, including the fins. Separate the tentacles into pairs.
- Thinly slice ginger.
- 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.
- 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.
Nutrition
Calories: 214kcal
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