Japanese cuisine · Soups & Stews

Ika Daikon

Squid rings and daikon braised in a soy-sake broth until the daikon has soaked up the ocean flavor.

Ingredients · for 4 servings

• 400 g squid tubes
• 800 g daikon radish
• 1 piece ginger (4 cm)
• 150 ml sake
• 4 tbsp soy sauce
• 3 tbsp mirin
• 1 tbsp sugar
• 400 ml dashi
• 1 bunch spring onion

Instructions

1. Clean the squid tubes inside, pat dry and cut into rings 1.5 cm wide; if there are tentacles, cut them into bite-sized pieces.
2. Peel the daikon, cut into half-moons 2.5 cm thick and parboil in water for 10 min., until translucent at the edges, then drain.
3. Bring dashi, sake, soy sauce, mirin, sugar and the thinly sliced ginger to a boil in a wide pot and cook the squid in it at a rolling boil for 2 min.
4. Lift the squid out with a slotted spoon and set aside — this keeps it tender and stops it turning rubbery later.
5. Put the daikon into the broth, cover directly with parchment paper and braise over medium heat for 25–30 min., until it turns amber and soft and the broth has reduced by a third.
6. Return the squid to the pot, just heat through for 2 min. and arrange everything in bowls with plenty of broth and fine rings of spring onion.