1Peel the taro and place in a pot. Add water until the taro are just covered. Place the pot on the heat and bring to the boil, parboiling the taro for about 3 minutes. Rinse the cooked taro with water to remove any sliminess.

2Add [A] to the pot and bring to a boil. Add the squid and cook briefly. Transfer to a tray and set aside.

3Add the taro to the pot in (2) and simmer for 15 to 20 minutes with a drop-lid on top.

4Add the squid back into the pot in (3) and simmer for 1 to 2 minutes. Once the sauce has been incorporated, transfer to a dish and sprinkle over grated yuzu peel and leaf pepper buds.

5Key point to remember
Removing the slime from the taro before simmering allows the seasoning to be absorbed and gives the dish a refreshing taste. The squid will become tough if overcooked, so add it at the end and cook it only briefly.