Chef Saito’s Ika-daikon [Japanese Cooking] – Dining with the Chef
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Chef Saito teaches you how to cook two classic Japanese squid dishes: simmered squid and stir-fried squid. By following his techniques, you can easily enjoy simple yet flavorful squid dishes at home.
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Ika-daikon
Serves: 2
INGREDIENTS:
– 100 gm. squid
– 400 gm. daikon radish
– 20 gm. ginger
– Yuzu peel, as needed
– 1 tbsp. vegetable oil
– 300 ml. dashi
– 50 ml. sake
– 2 tbsp. mirin
– 1 tbsp. sugar
– 2 tbsp. soy sauce
– 1 tbsp. usukuchi soy sauce
Directions:
1. Add vegetable oil to a pot and place over medium heat and stir-fry the ginger.
2. Once the ginger is aromatic, add the daikon and squid, and stir-fry. A brown crust should start to form on the bottom of the pot.
3. First, pour the dashi into the pot containing the stir-fried ingredients.
4. Next, add the sake and mirin. Then add the sugar.
5. To allow the savory flavor and sweetness to soak into the radish and squid, simmer the radish slowly until it is soft.
Squid Sautéed in Butter and Soy Sauce
Serves: 2
INGREDIENTS:
– 100 gm. squid
– 20 gm. butter
– Cilantro, as needed
– Shichimi chili pepper mix, as needed
– 1 1/2 tsp. ishiri sauce
– 1 tsp. mirin
– 1 tsp. soy sauce
Directions:
1. Add butter to the pan and place over medium heat.
2. When the foam subsides and the butter begins to brown, add the squid.
3. Once the squid has turned white all over and is slightly browned, be sure to turn off the heat.
4. Add all the seasonings (soy sauce, mirin, and ishiri), turn the heat to medium-high, evaporate the water and stir-fry until the seasonings evenly coat the squid.
5. Finally, garnish with cilantro for added flavor and color.