|category||SeafoodSee the Related Food Category Page|
|cooking time||30 minutes|
|comment||Squid pairs well with Japanese-style soy sauce taste.|
|image||Enjoy the mild taste of the soup blended with squid flavor at each chewy bite of softly cooked squid.|
|Shungiku (garland chrysanthemum)
Not essential, if not available.
|(A) Dashi stock||1 cup|
|(A) Sake||1 tsp|
|(A) Soy sauce||a little more than 1 tsp|
|(A) Mirin||1/2 tsp|
|(A) Sesame seed paste||a little more than 1 tsp|
Cut the mantle of the squid crosswise into rings (wa-giri) and cut the tentacles into bite-sized pieces.
Cook the shungiku in boiling water until it turns a vivid green and then immerse in a bowl of iced water. Squeeze the water out of the shungiku and cut into 4-cm long pieces.
Bring the (A) dashi to a boil in a pot. Add the sake, the soy sauce, the mirin, the sesame seed paste, and the squid to the pot and cook.
|technique||Do not overcook the squid, otherwise it will be tough.|