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煮つけ（ヤリイカと大根の煮つけ）｜こっタソの自由気ままに【Kottaso Recipe】さんのレシピ書き起こし

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Kottaso Recipe [Kottaso Recipe]

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Ingredients

Squid : 2 packs
大根 : 1/3 bottle
生姜 : 1/3個
(A)Water : 300ml
(A) Ajidashi : 大さじ2
(A) Soy sauce : 大さじ3
(A)Mirin : 大さじ3
(A) Alcohol : 大さじ2
砂糖 : 大さじ2

Time required

30minutes

Procedure

1) make preparations 00:35
Peel the skin of the radish with a peeler.
Cut the radish into half moons and place in a container.
Add water (not listed) to the container, mix, cover lightly with plastic wrap, and heat in a 600W microwave for 4 minutes.
Wash the squid with water (not listed) and remove the cartilage.
Remove the beak of the large squid.
Slice the ginger with the skin on.
2) boil 06:29
Put (A) in a frying pan, turn on the heat, and when it boils, add sugar.
Add radish and simmer for 5 minutes.
Add ginger and drained squid.
Cover with a lid and simmer over medium heat for 5 minutes.
Change the heat to low and simmer for 5 minutes until done.

Point

・Ajidashi uses 4x concentrate.
・You can use white dashi or mentsuyu instead of ago dashi.
・The root of the radish is spicy, so when using half, it's best to use the top half.
・This time I used a peeler to thinly peel the skin of the daikon radish, but it is better to peel the skin thicker.
・You can remove the squid cartilage before eating.
・If you are concerned about the squid's eyes or ink bags, you can remove them.
・In the video, the daikon radish is not frozen, but if you freeze it, the flavor will soak in more easily.
・If using frozen radish, add it to the frying pan at the same time as the squid.
・When simmering, it is best to place the radish at the bottom so that the flavor soaks in.
・You can also eat it with mustard as a finishing touch.