Well-Flavoured Simmered Taro Roots, Daikon Radish, and Squid - root

Method

• Peel the satoimo, and cut large ones into half to match the size.
• Massage with a little bit of salt, and rinse in water to remove the stickiness.
• Peel the daikon radish, cut in half lengthwise, and into 1 cm wide slices.
• Remove the entrails from the squid, and wash the body and tentacles really well.
• Cut the body into 1 cm thin round slices.
• Cut off the tips of the tentacles, and cut in half.
• Add the ingredients into a pot, and bring to a boil.
• Add the squid, simmer for 2-3 minutes, and remove from the pot.
• Add the 300 ml of dashi stock, taro imo, and daikon radish.
• Put a small lid that sits right on top of the food (an "otoshibuta"), and turn up the heat to high.
• When it starts to boiling, turn down the heat a little bit, and simmer.
• Insert a bamboo skewer into the vegetables, and if it goes through smoothly, return the squid to the pot.
• Simmer until the liquid boils down.
• Shake the pot to coat the vegetables with the sauce.
• Serve on a plate, garnish with shredded ginger, and you're done.