Step-by-Step Guide to Prepare Perfect Squid and Daikon (Ikadaikon)

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We hope you got benefit from reading it, now let's go back to squid and daikon (ikadaikon) recipe. To cook squid and daikon (ikadaikon) you need 10 ingredients and 9 steps. Here is how you do it.

The ingredients needed to make Squid and Daikon (Ikadaikon):

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

Instructions to make 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..

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