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We hope you got insight from reading it, now let’s go back to squid and daikon (ikadaikon) recipe. You can cook squid and daikon (ikadaikon) using 10 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Squid and Daikon (Ikadaikon):
- Provide 2 whole Squids
- Take 1 whole Daikon
- Prepare 1 whole Yaki-Tofu (optional)
- Take Seasonings
- Prepare 4 cups Water
- Use 4-5 Tablespoons Soy sauce
- Provide 4-5 Tablespoons Mirin
- Get 1 teaspoon Ginger
- Use 1 half cup of Brown Sugar
- Use 3 Tablespoons Shirodashi
Steps to make Squid and Daikon (Ikadaikon):
- Main Ingredients
- Clean Squids
- Squid Body
- Squid Legs - Separate Legs and 🧠👻. Cut under Eye Balls(Red Line). Don’t cut legs short but in vertical because it will shrink a lot. Looks better when you serve.
- Prepare Daikon - Peel and cut into 10-12 mm slices and boil and drain water. (I used regular water from faucet but They say that you can use white water from washing rice (Talk water) when you boil Daikon🤓)
- Make Soup - Add all seasonings and water in the pot and boil.
- When #6 is boiled, add Squids, Daikon, Yaki-Tofu. Before it starts boiling again, turn down to medium temperature and simmer for 12-15min. Try to submerge main ingredients under the soup so Daikon absorb the soup. (I used Aluminum foil as a lid in the pod. So excess water will be evaporated.)
- Dekiagari (done)- After it finished cooking, cool it down in the room temperature makes tastier I heard.
- 2nd day tastes better! Put shichimi for an additional flavor.
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