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 the flavor of squid offers a unique and delicious taste experience.
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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