All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Ika to daikon no misoni / calamari and daikon radish in miso-flavored broth

Daikon infused with the flavor of calamari. A light yet satisfying dish.


8-10 cm (approx. 250 g) daikon radish
10-12 (300 g) calamari
200 cc kobudashi (200 cc water + 4-5 cm kombu kelp piece)
4 tbsp sake
1 tsp brown sugar
2-3 tsp miso

In a pot, put water and kombu. Soak kombu at least 10 minutes (ideally 30 minutes or longer).


Heat kobudashi, sake and brown sugar on medium low heat (if kombu has soaked only 10 minutes, heat it up longer on low heat).


Clean calamari. Pull off legs and head, and remove eyes by gently squeezing with fingers. Remove cartilage inside the body by pulling it away (as if peeling it off). Slice into 2-3 cm thick rings.

Slice daikon into 2 cm thick rounds.


Remove kombu before liquid starts to boil.
When boiling, add daikon.

When boiling again, add calamari, reduce heat to low, place a drop cover, and cook for 30 minutes.


Add miso, and cook for another 5 minutes.

  • The saltiness of miso varies by product. If unsure, first use less than specified, taste, and add more as necessary.
  • This can be made with large squid, too.

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