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Ika Daikon (Squid and Daikon Simmered)
Serves 2–3 · About 50 min (25 min of this is just simmering)
A sweet and savory simmered dish of soft daikon soaked with the flavor of squid.
① Cut the daikon→② Pre-boil the daikon→③ Cut the squid→④ Simmer the squid quickly→⑤ Simmer the daikon and combine
What to buy
Fish
Vegetables
Seasonings & dry goods
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How to make it
1
Cut the daikon
- On a cutting board, cut the daikon into rounds 2 cm thick
- Peel the skin thickly with a knife, then cut in half into half-moons
How to tell it's doneAll the daikon pieces are half-moons of about the same thickness.
2
Pre-boil the daikon
- Put the daikon in a pot, add enough water to cover (about 1 L), and put it over medium heat
- When it boils, turn the heat down a little and boil gently for 15 minutes
- Drain in a colander and throw away the cooking water
How to tell it's doneA bamboo skewer (or chopstick) goes in easily into the daikon.
3
Cut the squid
- On a cutting board, cut the squid body (the tube-shaped part) into rings 1.5 cm wide
- Cut the tentacles into groups of 2–3, and cut long ones in half
- Cut 1 knob of ginger into thin slices with the skin on
- Wash the cutting board and knife right after cutting
How to tell it's doneThe body is cut into rings, and the tentacles are cut to an easy-to-eat length.
4
Simmer the squid quickly and take it out
- Put 400 ml water, 1/2 tsp dashi granules, 3 tbsp sake, 2 tbsp sugar, 2 tbsp mirin, 3 tbsp soy sauce and the ginger in a pot and bring to a boil over medium heat
- Add the squid, simmer 2 minutes, then take out only the squid onto a plate (leave the liquid in the pot)
How to tell it's doneThe squid is white and not see-through and has curled up.
Be carefulSquid gets tough if simmered long. That is why you take it out for now.
5
Simmer the daikon and put the squid back
- Put the daikon from step 2 in the simmering liquid. Cut aluminum foil into a circle the size of the pot and lay it right on top of the daikon (a drop lid)
- Simmer over medium-low heat for 20 minutes. Turn the daikon over once halfway
- Put the squid back and warm for 2 minutes, coating it with the liquid, then turn off the heat
How to tell it's readyThe daikon has turned brown, and the liquid is down to about half. Eat 1 piece of squid: it is white all the way through and tender.
Be carefulIf the liquid is almost gone partway through, add 50 ml water. If you leave it, the bottom will burn.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The squid is toughIt was simmered too long in step 4. Next time, take it out after 2 minutes, and in step 5 put it back only for the last 2 minutes.
The daikon is hard or has no flavorThe pre-boiling in step 2 or the simmering in step 5 was too short. Add 5 minutes at a time until a bamboo skewer slides in easily. Turn off the heat and let it sit about 30 minutes to let the flavor soak in.
Too saltyToo much liquid cooked off. Next time, check the amount of liquid partway through. This time, add water 2 tbsp at a time and warm it up.
The daikon is bitter or smells strongThe skin was peeled too thin. Next time, peel it thickly until you can no longer see the fibrous ring just inside the skin.
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