Boiled dish (simmered squid and daikon radish) | Easy recipe at home by culinary expert Kari / Recipe transcription by Yukari's Kitchen

Peel the skin of the radish thickly and cut into 2cm-wide half-moons.
Make a chamfer.

Pour water (not listed) into a pot and add radish and rice.
Reduce heat to medium and bring to a boil.
Once it boils, reduce the heat to low and simmer for 10 minutes.
After 10 minutes, remove from heat and set aside.

Peel the ginger and cut it into thin slices.

Divide the squid into the body and legs.
Fill a bowl with water (not listed), add 1/2 teaspoon of salt (not listed), and mix to make a brine.
Place the squid's body and legs in salt water and wash thoroughly.
After washing, wipe the water thoroughly with kitchen paper.
Cut the body into 1.5cm wide pieces, and cut the legs into 1 or 2 pieces.
Scrape off the suckers on the legs with a knife and cut off the tips by about 1cm.

Remove the daikon radish from step 2 from the pot and drain it in a colander to prevent the rice from getting inside.

Put (A) in a pot and bring to a boil over medium heat.
Add 4 and 3 and heat on medium heat for 2 minutes.
After 2 minutes, remove the squid's body and emperor into a vat.
Add step 5, cover with a lid, and simmer on low heat for 20 minutes.
After 20 minutes, put the body and Empera back into the vat and mix gently.
Cover with a lid and simmer on low heat for 5 minutes, then turn off the heat.

落し蓋をしたまま1時間程度冷ます。

少し温めてお皿に盛り付けて完成。