Simmered Squid and Taro
Simmered Squid and Taro is cooked in such a way that the squid pieces are plump and tender, while the taro has a fluffy soft texture. The pronounced flavour of the sweet soy simmering sauce goes very well with squid and taro.Prep Time assumes that the squid is already cleaned.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 250-300 g 0.6-0.7lb squid ((cleaned but skin and fins intact on the tube, note 1))
- 500 g Japanese taro ((note 2))
- 300 ml 10.1fl oz dashi stock
- 1 tbsp cooking sake
- 2 tbsp mirin
- 1 tbsp sugar
- 1 tbsp soy sauce
- Blanched snow peas (diagonally sliced thinly)
Instructions
- 1
Cut the top and bottom ends off the taro, then peel the skin vertically (note 3).
- 2
Cut the squid tube into 1cm/⅜" wide rings. Cut the tentacles into 3 portions.
- 3
Put squid pieces, dashi stock, and cooking sake into a shallow cooking pan or a frying pan and bring it to a boil.
- 4
When the surface of all the squid pieces becomes white and plump, transfer the squid pieces to a bowl/plate, leaving the broth in the pan.
- 5
Add taro to the pan and bring it to a boil.
- 6
Remove scum and add mirin, sugar, and soy sauce to the pan.
- 7
When it starts boiling again, place a drop lid on, reduce the heat to medium, and cook for about 10 minutes until the taro is almost cooked through (note 4).
- 8
Remove the drop lid and continue to cook until the depth of the simmering liquid is 1-1.5cm/⅜-⅝" deep. Check the flavour and stop condensing the sauce further when the flavour is about right for you (note 5).
- 9
Return the squid to the pan and cook for a couple of minutes, during which shake the pan occasionally to coat the ingredients with the simmering sauce.
- 10
Turn the heat off. Serve at any temperature (note 6) with sliced snow peas on top (if using).