Simple Way to Make Any-night-of-the-week ‘Kimu-Taku’ Miso Squid Rice Bowl

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Before you jump to ‘Kimu-Taku’ Miso Squid Rice Bowl recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Save Money In The Kitchen.

Remember when the only people who cared about the natural environment were tree huggers and hippies? That has fully changed now, since we all seem to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. Unless everyone begins to start living much more green we won't be able to correct the problems of the environment. This needs to happen soon and living in ways more friendly to the environment should become a goal for every individual family. The cooking area is a good place to start saving energy by going much more green.

Refrigerators and freezers use a lot of electricity, especially if they are not working as efficiently as they should. When you can get a new one, they use about 60% less than the old models that are more than ten years old. Maintaining the temperature of the fridge at 37F, along with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. You can certainly minimize how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

The kitchen on its own provides you with many small methods by which energy and money can be saved. Eco-friendly living is not really that tough. It's concerning being sensible, usually.

We hope you got benefit from reading it, now let's go back to ‘kimu-taku’ miso squid rice bowl recipe. You can have ‘kimu-taku’ miso squid rice bowl using 11 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to prepare ‘Kimu-Taku’ Miso Squid Rice Bowl:

1. Use 1 of Squid Tube *about 150g.
2. Take 1 tablespoon of Miso *dark colour type recommended.
3. Take 1 tablespoon of Sake (Rice wine).
4. You need 1 tablespoon of Mirin.
5. Take 1 teaspoon of grated Ginger.
6. Take 1 teaspoon of Sugar *add more if you like it sweeter.
7. You need 2-3 of tablespoonfuls Wombok Kimchi.
8. Use 2-3 of tablespoonfuls sliced Takuan (Japanese Pickled Daikon).
9. Prepare of *Note: Today I used my ‘Soy Sauce Pickled Daikon’ https://cookpad.com/uk/recipes/10714058-soy-sauce-pickled-daikon.
10. You need 1 of Spring Onion *finely chopped.
11. Get of Toasted Sesame Seeds.

Instructions to make ‘Kimu-Taku’ Miso Squid Rice Bowl:

1. Cut Squid Tube into the size that is easy to eat. I made shallow cuts on one side before cut into small pieces..
2. In a bowl, combine Miso, Sake (Rice wine), Mirin, Ginger and Sugar. Add Squid pieces and marinate for 15 minutes..
3. While marinating, prepare vegetables. Cut Kimchi and Pickled Daikon into smaller pieces or strips if large. Finely chop up Spring Onion..
4. Heat Sesame Oil in a frying pan over medium heat, add Squid and all marinade into the pan and cook until Squid changes colour and the sauce thickens. Add Kimchi, Takuan and Spring Onion, stir to combine. And that’s it!.
5. Half fill a bowl with Freshly Cooked Rice and cover it with ‘Kimu-Taku’ Squid mixture, and sprinkle with some Toasted Sesame Seeds..

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