Squid Daikon for Japanese-Style Bentos
Squid Daikon for Japanese-Style Bentos

Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, squid daikon for japanese-style bentos. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Squid Daikon for Japanese-Style Bentos. It is made from daikon radish. In addition to being served alongside other types of tsukemono/Japanese-style pickles in traditional Takuan is made by first hanging a daikon radish in the sun for a few weeks until it becomes flexible.

Squid Daikon for Japanese-Style Bentos is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Squid Daikon for Japanese-Style Bentos is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have squid daikon for japanese-style bentos using 10 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Squid Daikon for Japanese-Style Bentos:
  1. Make ready The main ingredients:
  2. Take 1 tube Squid
  3. Get 1/4 Daikon radish
  4. Take 1 dash Fresh ginger (julienned)
  5. Take For the simmering sauce:
  6. Take 2 tbsp Soy sauce
  7. Take 2 tbsp plus 1 more tablespoon for finish Mirin
  8. Get 2 tbsp Sake
  9. Make ready 1 tsp Soft light brown sugar
  10. Prepare 200 ml Water

Bento Squid Seafood Snack - Sweet and Spicy Flavoured - Dried Squid with Surimi Aloha Right Now Tasty Dried Shredded Cuttlefish Packing a Japanese style bento lunch box is easier than you might think. Simply plan ahead and make an extra portion of your dinner to include in your bento box the next day. Try easy soy vinegar cucumbers or sweet and tangy daikon radish pickles.

Instructions to make Squid Daikon for Japanese-Style Bentos:
  1. Squid Daikon. These are all the ingredients you need. First, let's make the squid taste good and look good for putting into a bento.
  2. Score the squid with a diamond pattern, then cut into easy-to-eat sized pieces. Sprinkle with a little sake (not listed in the ingredients).
  3. Daikon. Peel and cut into bite sized chunks. Add about 2 tablespoons of water (not listed in the ingredients) and cover with plastic wrap. Microwave for 5 minutes, turn the dish, and microwave for an additional 5 minutes.
  4. And then, because we want to get a nice, light texture, boil just a little more until soft.
  5. Simmering sauce: Put all the sauce ingredients but the water into a small pan and bring to a rapid boil. Add the squid, and boil on high for 1 minute.
  6. Take out the squid. Add the daikon (drained) and one cup of water.
  7. Bring to a rapid boil again. Much of the liquid will evaporate as it simmers. Continue boiling until only about 1/4 of the liquid remains. Then add the squid back in, along with the ginger and the last tablespoon of mirin.
  8. Continue boiling on high. It's done when the liquid has mostly simmered away. The surface should have a slight sheen. It's good to eat now, as is.
  9. But we're making this for bento. The squid is going to get dried out…
  10. Dissolve a little katakuriko in 50 ml of water (not listed). Put this in the pan with the squid and daikon, and quickly heat one more time. Cool as is, without discarding the liquid, and it's done!

Daikon (Japanese radish) is a typical winter vegetable. Even though it's available throughout the year, winter is when daikon is at its tastiest. The most widely known Japanese daikon radish is the Aokubi daikon. It has a less peppery flavor and is therefore suitable for eating raw. Julienned daikon and carrot pickled in a sweet vinegar sauce, Namasu is a refreshing salad commonly served as a Japanese New Year's dish.

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