![\"\"](\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2012\/02\/daikonsquidp.png\" "\\"daikonsquidp\\"")
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Yesterday I realised I had a dying daikon in the fridge. One or two more days and I would have to throw it away, but I simply had no idea what to do with it. First, advised by Robert-Gilles (from Shizuoka Gourmet<\/a>) I wanted to pickle it, but then I realised I have never had cooked daikon (long white radish) and decided to look rather for warm dish recipes. Daikon simmered with squid I saw in Street Caf\u00e9 Japan by Emi Kazuko<\/a> seemed too unusual too ignore it.<\/p>\n If, like me, you are sceptical about the simmered daikon and even more about its pairing with squid, do not even try to guess the final taste. I have loved this dish, but it didn’t resemble anything I had ever had before. The simmering mixture of dashi, soy sauce, sake and mirin creates a delicately flavoured, warming and light meal. I am very happy I have discovered this simple recipe because it is one of these Japanese comforting dishes which I will never have a chance to discover in any of the restaurants I know.<\/p>\n I have slightly modified the recipe.<\/p>\n TIP: This dish can be prepared in advance and reheated (on low heat or in a microwave).<\/p>\n Preparation: about 1 hour<\/em><\/p>\n Ingredients (serves 1 – 2):\u00a0<\/em><\/p>\n 10-15 cm thin\u00a0daikon (or less if it’s very thick)<\/em><\/p>\n 1 \u00a015 cm squid (cleaned)<\/em><\/p>\n 400 ml dashi (Japanese stock, see here the standard and the simplified recipe)<\/em><\/p>\n 4 tablespoons soy sauce (or more if using home-made, saltless dashi)<\/em><\/p>\n 2 tablespoons mirin<\/em><\/p>\n 2 tablespoons sake<\/em><\/p>\n English mustard, ground sansho (Japanese pepper)<\/p>\n (sesame seeds)<\/em><\/p>\n Peel the daikon and cut into 1 cm slices.<\/p>\n Wash the squid and cut it into thick rounds. Cut the tentacles in two or more pieces (depending how long they are).<\/p>\n Put both ingredients in a big saucepan, cover with dashi and let it simmer for 30 minutes.<\/p>\n Afterwards add mirin, soy sauce and sake.<\/p>\n Let the dish simmer until 1\/2 of the liquid evaporates.<\/p>\n Serve with English mustard or\/and sansho pepper.<\/p>\n <\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Yesterday I realised I had a dying daikon in the fridge. One or two more days and I would have to throw it away, but…<\/p>\n","protected":false},"author":1,"featured_media":9200,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[82,33,195],"tags":[148,45,96],"_links":{"self":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/9199"}],"collection":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9199"}],"version-history":[{"count":15,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/9199\/revisions"}],"predecessor-version":[{"id":9229,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/9199\/revisions\/9229"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/9200"}],"wp:attachment":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9199"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9199"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9199"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}