Satoimo (taro roots) is often simmered in Japanese cooking. The combination of squid and satoimo makes a good nimono (simmered dishes).
Ingredients:
- 1 squid
- 12-16 satoimo, peeled and cut into halves and washed
- 1 1/2 cup dashi
- 3 Tbsp sake
- 2 Tbsp soy sauce
- 1 Tbsp mirin
- 1/2 Tbsp sugar
- 1 inch fresh ginger root, thinly sliced
Preparation:
Remove the guts and legs from the squid body tube. Discard the guts and cut legs into small pieces. Clean the squid tube and remove the clear cartilage. Slice the squid tube into about 1/3 inch thick rings. Put dashi soup stock, soy sauce, mirin, sugar, sake, and ginger slices in a medium pot. Bring to a boil on high heat. Add squid in the soup and cook shortly until the color turns. Remove the squid out of the soup. Add satoimo in the soup and put a drop-lid or a sheet of aluminium foil on satoimo. Simmer on low heat for about 15 minutes, or until softened. Remove the lid and put squid back in the soup. When they are heated through, stop the heat.