🇯🇵 Japan · Food
Ika Daikon
By eatmundo · August 3, 2026
🇯🇵 JPA comforting home-style simmered dish pairing tender squid with succulent daikon radish. The ingredients braise slowly to absorb a savory-sweet dashi-based glaze.
Ingredients
check them off as you prepareHow to Make It
- 1
Peel the daikon and slice into 2cm thick half-moons.
- 2
Clean the squid, removing the ink sac, and slice the body into 1.5cm rings.
- 3
Bring the dashi, sake, sugar, and soy sauce to a gentle boil in a medium pot.
- 4
Add the daikon pieces, cover with a lid, and simmer over medium heat for 20 minutes.
- 5
Gently slide the squid rings into the pot, ensuring they are submerged.
- 6
Simmer for another 5 to 7 minutes until the squid is opaque and tender; do not overcook, or the squid will turn rubbery.
- 7
Stir in the grated ginger just before turning off the heat for a fresh aromatic finish.
Frequently Asked Questions
Can I use frozen squid?+
Yes, just ensure it is completely thawed and patted dry before simmering.
What if the daikon isn't tender?+
Simmer for an additional 5-10 minutes, as daikon thickness varies significantly.
Is this served hot or cold?+
It is best served warm, though it tastes wonderful after resting for a few hours.
Can I substitute mirin for sugar?+
Yes, use 2 tablespoons of mirin instead of 1 tablespoon of sugar.
