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Simmered Squid and Satoimo / Japanese Autumn Recipe

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Satoimo (taro root) is a popular ingredient in Japanese autumn dishes.
The most common satoimo dish is nimono (simmered satoimo). The combination of squid and satoimo makes a great nimono.
http://www.nsknet.or.jp/~tomi-yasu/recipe/photo/019.jpg
(Simmered Squid and Satoimo / Image)

Ingredients:

* 1 squid
* 12-16 satoimo, washed and peeled, cut into halves
* 1 1/2 cup dashi
* 3 Tbsp sake
* 1 Tbsp mirin
* 2 Tbsp soy sauce
* 1/2 Tbsp sugar
* 2 slices fresh ginger root

Preparation:

Remove the guts and legs from the squid body tube. Discard the guts and cut legs into small pieces. Clean the squid tube and remove the clear cartilage. Slice the squid tube into 1/3 inch thick rings. Put dashi soup stock, soy sauce, mirin, sugar, sake, and ginger slices in a medium pot. Bring to a boil on high heat. Add squid in the soup and cook shortly until the color turns. Remove the squid out of the soup. Add satoimo in the soup and bring to a boil again. Turn down the heat to medium and put a drop-lid or a sheet of aluminium foil on satoimo. Simmer for about 15 minutes, or until satoimo are softened. Remove the lid and put squid back in the soup. When they are heated through, stop the heat.

By JS on Oct 29, 2010
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tag : Recipe

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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。