Simmered Squid, Daikon Radish and Bamboo Shoots
Tender squid, sweet daikon radish, and bamboo shoots are gently simmered in a traditional Japanese dashi broth. A comforting and healthy home style dish that tastes even better after resting.
Nothing says comforting Japanese home cooking quite like a pot of slowly simmered vegetables and seafood. This recipe combines tender squid with sweet daikon radish and crisp bamboo shoots, all gently cooked in a light soy based dashi broth.
A quick microwave step softens the daikon before simmering, making this recipe both easy and time saving. Let the dish cool before serving to allow every ingredient to absorb the rich umami filled broth for the best flavor.
What you'll need
- 1/2 daikon radish (about 500 g)
- 1 whole squid, such as Japanese flying squid
- 200 g bamboo shoots
- 300 ml water
- 1 tsp dashi granules
- Fresh ginger, julienned
- Sliced green onions for garnish
- <Seasonings>
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- 1 tbsp sugar
How to make it
Cut the daikon into 2 cm thick pieces, then halve or quarter them. Place in a microwave safe bowl and microwave at 600W for about 6 minutes to soften. Rinse the squid and bamboo shoots, cut them into bite sized pieces, and julienne the ginger.
Bring the water and dashi granules to a boil in a deep pot. Add the daikon and simmer for 3 minutes, then add the squid, bamboo shoots, sugar, and sake. Skim off any foam and cook over medium heat for about 5 minutes.
Add the soy sauce and mirin, cover with a drop lid, and simmer over low heat for about 30 minutes until the flavors are well absorbed.
Turn off the heat and let the dish cool completely. The longer it rests, the deeper the flavor becomes.
Reheat before serving, then garnish with sliced green onions and julienned ginger.
Tips
- Microwaving the daikon before simmering eliminates the need for parboiling and helps it absorb the broth more quickly.
- Let the dish cool completely after cooking. Reheating it later allows the flavors to penetrate deeply into every ingredient.
- Squid can become tough if overcooked, so keep the heat gentle and avoid boiling vigorously.
What to drink with it
