Squid or more commonly said as Sotong (in Malay word among Malaysian), is one of my favourite seafood especially the Sambal Sotong, Butter-Oat Squid, and Calamari Ring. Squid, sotong, or calamari? Whatever it is called, I love it!
Squid (いか/烏賊 both read as ika) in Japan is relatively cheap a large squid (about 200g) selling at 100 yen only, perhaps that is the reason why it is found in yakisoba (焼きそば/Japanese-style fried noodles) and okonomiyaki(お好み焼き). Recently I found out that our little boy Sean likes to eat pan-grilled squid tentacles with salt and pepper. When asked, he said it was "yao-yao" in Mandarin (kiddy language, referring to something will bite such as insect) and repeated it with a creepy tone.
Well, this braise squid (いかと里芋の煮物 / Ika to satoimo no nimono ) is a home-cook dish when the fresh baby yam is abundant in Autumn. Smooth and soft baby yam will be melting in the mouth while squid maintains its firm texture (but not hard).
Please note, if using frozen baby yam step one should be skipped. I used frozen yam that shaped and looked like fish ball.
- 1 large squid, clean and cut into bite size
- 200 g baby yam, peel and cut into chunks
- Pinch of salt
- 150 ml dashi
- 2 tbsp sake
- 2 tbsp sugar
- 1 tbsp mirin
- 2 tbsp shoyu
- Bring a pot of water to a boil, add pinch of salt and boil baby yam for about 5 minutes. Drain well and put aside.
- Combine all ingredients A in a pot, bring to a boil then add in squid. Cook squid with high heat for 2 minutes. Remove squid and put aside.
- Add dashi and baby yam into the pot with sauce, cook with low heat till yam is softened and the sauce is reduced.
- Add in squid and mix gently to coat with sauce. Serve warm.
This recipe is featured in Y3K Recipes issue no. 69, along with three other recipes.