Recipe: Delicious Squid and Daikon (Ikadaikon)

Squid and Daikon (Ikadaikon). Daikon (Japanese Radish) cooked with Ika (Squid). boiled and simmered with dashi granules,sugar,mirin and shoyu (soy sauce). Daikon (大根, literally 'big root'), Raphanus sativus var. longipinnatus, also known by many other names depending on context, is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, napiform root. Julienned daikon and carrot pickled in a sweet vinegar sauce, Namasu is a refreshing salad commonly served as a Japanese New Year's dish.

Cooking a dish taught to me by a Japanese friend. Squid with white radish aka Ika Daikon. -An avid fisherman who enjoy the game of Ajing and Eging. The spicy daikon radishes of Othard are known to grow as long and thick as a grown Hyur's forearm. You can have Squid and Daikon (Ikadaikon) using 10 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Squid and Daikon (Ikadaikon)

1. 🢂 2 of whole Squids.
2. 🢂 1 of whole Daikon.
3. 🢂 1 of whole Yaki-Tofu (optional).
4. 🢂 of Seasonings.
5. 🢂 4 cups of Water.
6. 🢂 4-5 Tablespoons of Soy sauce.
7. 🢂 4-5 Tablespoons of Mirin.
8. 🢂 1 teaspoon of Ginger.
9. 🢂 1 half of cup of Brown Sugar.
10. 🢂 3 Tablespoons of Shirodashi.

Requirements Japanese people love ika (squid). In fact, most of the world's catch of squid is consumed by Japanese consumers. Squid is pleasantly chewy, with a gooey texture and sweet flavor. Ika-no-kunsei (smoked squid) and noshi-ika (roasted squid) are indispensable accompaniments to beer.

step by step Squid and Daikon (Ikadaikon)

1. Main Ingredients.
2. Clean Squids.
3. Squid Body.
4. 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..
5. 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🤓).
6. Make Soup - Add all seasonings and water in the pot and boil..
7. 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.).
8. Dekiagari (done)- After it finished cooking, cool it down in the room temperature makes tastier I heard..
9. 2nd day tastes better! Put shichimi for an additional flavor..

Daikon radishes are a staple in Asian cuisine, often pickled or served in a stir-fry, but you can also eat them raw for a crunchy bite. Sliced daikon is a great way to add unique flavor and texture to noodles, salads and veggie-based side dishes. Note: For easiest results, use a mandoline to make the initial slices of carrot and daikon, then a knife to cut the slices into strips. Mix all the amazu dressing ingredients in a bowl. Contribute to codespecs/daikon development by creating an account on GitHub.