Squid and taro stew with Yuzu & Honey

recipe

Ingredients (for 2 servings)

Squid (sliced)
1 cup
taro
360g (net weight 300g)
Yuzu peel, buds
to taste
Stock [A]
300cc
Yuzu & Honey [A]
大さじ2
Soy sauce [A]
大さじ1
Alcohol [A]
大さじ1
Mirin [A]
1 teaspoon

How to make it

1 Peel the taro and place in a pot, then pour in water until it is completely covered. Heat the pot and boil, then parboil for about 3 minutes. Rinse with water to remove any slime.

2 Put (A) in a pot and bring to a boil, add the squid and boil briefly. Remove to a tray or similar and set aside.

3 Add the taro to the pot, cover and simmer for 15 to 20 minutes.

4 Return the squid to the pot and simmer for 1-2 minutes. Once coated with the sauce, transfer to serving bowls and sprinkle with grated yuzu rind and kinome leaf buds.

5 Tips
If you boil taro after removing the slime, the seasonings will soak in easily and the dish will have a clean flavor.
Squid will toughen if cooked too much, so add it at the end and only simmer briefly.

The products used in this recipe.

Yuzu & Honey (300g)

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