August 8, 2009

Squid Simmered with Daikon/イカと大根の煮物

The other day, sashimi-grade surume ika (Japanese flying squids or Japanese common squids in English) were sold for 100 yen each, so I bought two. Natually, we had them (squid tubes) as sashimi.
先日、刺身用のスルメイカが一杯100円で売っていたので、2杯買いました。もちろん、胴体部分は刺身として食べました。

(By the way, don't expect me to decorate the sashimi with shredded daikon, green perilla, and so on!)
(ところで、私が細切り大根や青じそなどを飾るなどとは期待しないで下さい!)
I simmered the tentacles with daikon cut into quarters.
イカのゲソは銀杏切りにした大根と煮ました。

This time, I used a dashi, soy sauce, and mirin ratio of 12:1:1. Thus, I combined:
400 ml dashi
33 ml soy sauce
33 ml mirin
For this dish, you usually use squid tubes as well, and you usually parboil daikon before simmering with squid. I was in a rush, so I simply simmered squid tentacles first for a few minutes, then added daikon, and continued to simmer for another ten minutes.
今回は、出汁、しょう油、みりんの割合を12:1:1にしました。つまり、
出汁400 ml
しょう油33 ml
みりん33 ml
を合わせました。
この料理では、普通はイカの胴体も使い、また大根はイカと煮る前に下茹でします。私は急いでいたので、まずイカのゲソを数分煮て、大根を足し、さらに10分煮ました。
I must say that squid and daikon go very well together!
イカと大根はとてもよく合います!

3 comments:

pink said...

Yum, I love ika! I like it plain, with just a little soy sauce and wasabi. I also love it with uni and a shiso leaf (nigiri-style).

Hiroyuki said...

pink: I like temaki zushi (hand-rolled sushi) with ika, umeboshi paste, and shiso!

pink said...

I have never tried it with umeboshi paste! Now I have another thing I need to try. :)