Squid and Daikon (Ikadaikon)
Squid and Daikon (Ikadaikon)

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, squid and daikon (ikadaikon). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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. 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.

Squid and Daikon (Ikadaikon) is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Squid and Daikon (Ikadaikon) is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can have squid and daikon (ikadaikon) using 10 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Squid and Daikon (Ikadaikon):
  1. Prepare 2 whole Squids
  2. Make ready 1 whole Daikon
  3. Get 1 whole Yaki-Tofu (optional)
  4. Prepare Seasonings
  5. Get 4 cups Water
  6. Prepare 4-5 Tablespoons Soy sauce
  7. Take 4-5 Tablespoons Mirin
  8. Prepare 1 teaspoon Ginger
  9. Prepare 1 half cup of Brown Sugar
  10. Prepare 3 Tablespoons Shirodashi

Daikon (Japanese: 大根; literally "large root"; Chinese: 白蘿蔔; literally "white radish"), is a mild-flavored East Asian giant white radish. Other names are daikon radish, Japanese or Chinese radish, winter radish, and mooli. The Best Japanese Daikon Recipes on Yummly Mom's Daikon & Ninjin Sunomono (japanese Radish & Carrot Salad), Daikon, Carrot, Persimmon, And Pomegranate Sunomono, Tuna Sashimi With Daikon And Ginger.

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.

Here we go again with this series called "The Jacques Cousteau" upon suggestion by Jaded Fork and forBread + Butter, and Elin who don't mind being on a long haul! If you want squid when in Tokyo head to squid institution, Ika Center. Serving up Tokyo's most delicious deep-fried squid, grilled squid, squid sashimi and more, Ika Center promises you a night of awesome food and a real Japanese seafood experience. Ginger, Carrot, and Daikon Salad Recipe - Food.com. This goes great with so many different entrees.

So that’s going to wrap it up for this exceptional food squid and daikon (ikadaikon) recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!