【覚えたら一生もん】時短で味しみしみ！煮汁でご飯３合イケるほど超旨い♪『ヤリイカと大根の煮付け』Boiled squid & radish Japanese cuisine【ENG SUB】

Today I'm going to use this Yari-Ika, which is 20% off and 400 yen, which I tweeted on Twitter the other day. It's a very small and plump Yari-Ika, and I'm going to make a simmered dish with it. It was cheap, so I bought two of them. It's 20% off, so if you do it on that day, the freshness will be fine. I'm going to simmer this Yari-Ika with daikon radish. I don't need half a daikon radish. If I were to make a simmered dish, the top part would be sweet and the bottom part would be a little spicy. It would have been better to use half the daikon radish, but I didn't have it this time. I didn't need a whole daikon radish, so I used half of it. I don't need this much daikon radish, so I'll use it for daikon goroshi. You can peel the daikon radish with a peeler, but I don't know if the focus is on the daikon radish. The surface of the daikon radish is the skin, but I think it's the skin that's a little thick inside. If you cut the daikon radish thickly, the taste will be better. I'm not going to use the whole daikon radish to make a simmered dish, but I'm going to use a peeler this time. This is enough. When peeling the daikon radish, it's better to cut it a little thicker. I'm going to use raw daikon radish this time, but you can buy frozen daikon radish at a supermarket. It's cheap and has a lot of daikon radish. If you're going to use it for a simmered dish, it's just the right size. It's cheap and has a lot of daikon radish. You can buy it at a supermarket. I'm going to use a little thicker daikon radish. It's about one-third the thickness of the daikon radish used for oden. If you leave it like this, the taste will soak in quickly. The squid doesn't get hard if you boil it quickly. I want to shorten the time it takes to simmer both sides. You don't have to worry about the daikon radish breaking down. Cut the daikon radish in half. It's okay if it's about this thin. First, microwave the daikon radish. To improve the heat absorption of the taste, you may have to boil it first. It's a little troublesome to make hot water. Microwave is fine. Add a little water so that the daikon radish does not dry out. Wrap the daikon radish in plastic wrap. Microwave for 4 minutes at 600 watts. While the daikon radish is cooking, I'll wash the squid. The squid is surprisingly small. When I made it last time, I boiled it right away. If you're curious, this is the front of the squid. The cartilage comes out from here. If you pinch it with your finger, the cartilage comes off like this. If you remove the cartilage, you don't have to worry about it when you eat it. If you don't want to bother, just boil it and remove it when you eat it. If you don't want to bother, just pull out the cartilage like this. The cartilage has come off. It comes off cleanly. I think you can use a charcoal bag for processing, but I won't do it this time. This charcoal is also very delicious. If the charcoal bag is torn while boiling, it will turn black, but I don't care. This squid is a little big. Like this. I think it's a good size to boil. If the squid is small, it will be very small. If the squid is big, pull out the cartilage like this. I'll remove the rest. I basically removed all the cartilage from the squid. You can eat the eyes if you make it round. If you're worried about the beak, put it here. I think the big one is a little hard. If you pull it out with your nails, it will come off. The beak part comes off like this. Then it's OK. The small ones are so small that I don't care at all. You don't have to remove it. Basically, you just need to remove the cartilage. If you're worried about the eyes, you can push them out. If you do it on a cutting board, the moisture will fly away. It may be better to do it on a sink or in water. It's okay if you don't have it. If you remove the cartilage, the squid is ready. Next, ginger. Cut the ginger into small pieces. You can use the ginger with the skin. Slice it. If you're going to put ginger on top at the end, cut it like that. If you're going to simmer it together, you can leave it as it is. That's it for the squid and ginger. Next is the radish. The radish is a little translucent. It's cooked and the moisture is gone, so it's OK. As a way to make it easier to soak, heat it up first. If you drain the water inside, the soup will soak well. If you freeze it, the cell wall will collapse and the taste will be easier to soak. If you want to simmer the radish quickly, you can use frozen radish. I recommend frozen radish from the supermarket. Now that the squid, ginger, and radish are ready, let's start cooking. Add 300cc of water. Agodashi. You can use Japanese-style bonito broth, but I use Agodashi. Add 2 tablespoons of Agodashi. Add 3 tablespoons of soy sauce. Add 3 tablespoons of mirin. Add 2 tablespoons of sake. Turn on the heat and add a little alcohol. When it comes to a boil, add 2 tablespoons of sugar. If you taste it now, you'll see that it's not that thick yet. There's a lot of water in it. The moisture in the radish will make it a little thinner, but I'll simmer it a little more to get rid of the moisture. This time, I'm going to add all the squid liver, so it's going to be delicious. First, add the radish. I'm not going to put it in the bottom, but I'm going to put it in the microwave-heated radish. Simmer the radish for about 5 minutes. If you use frozen radish, you can add it at the same time as the squid. If you use a small squid, the body and legs will come off when you simmer it. You don't have to worry about that. I've been simmering the radish for about 5 minutes. The color of the radish is coming in like this, so I'm fine with this. Add ginger and squid. I've cut off the excess water, but I'm going to add all the squid. The amount is a little too much right now, so the soup may not be completely absorbed, but the squid shrinks a lot. Then it will gradually fill the gap. It's better to leave the radish in the bottom. The water has come up and the squid has shrunk, so the soup has started to come up. Finally, put the lid on. Aluminum foil is fine, but it's cool to open the lid. Put the lid on and simmer over medium heat for 10 minutes. It's done. It's really easy. I'll simmer it like this. I've been simmering it for about 4 minutes, and you can see that the water has come up a lot. At the end, reduce the heat to low and let the flavor soak in. It's better to simmer for the first 5 minutes over medium heat and then reduce the heat to low. If you simmer too long, the squid will become hard, but if it's a small squid like this, it won't be hard. It's okay. Simmer for about 5 minutes over low heat. It's done like this. Look at this, it's so small. Even a huge squid is about this size. It shrinks a lot, so you don't have to worry about the amount of water. The color of the radish is perfect, so it's done. To be honest, if you leave it at room temperature, the flavor will soak in, but it's okay to leave it hot. The simmered radish and small squid is ready. Let's eat. Itadakimasu. It's a cute size. I know, but I'll try it. Let's move. It's delicious. Let's try this cute one. Itadakimasu. It's delicious, it goes well with rice. There is no seasoning inside, so when you bite into it, the liver inside comes out. How is it? How is the radish? It's a joke, but it's been about two days, and it's been simmered very softly, and it's already melting. Seriously, when I was serving it, I took it with chopsticks, but I couldn't hold it because it was too soft. It's really delicious. The more you chew, the more flavor you get. It's also delicious with mustard. Tsutomu, what did you eat yesterday? I made it with simmered radish. This is simmered radish. Can I eat it with simmered radish? Yes. It's delicious. I don't need rice at all. It's delicious with simmered radish. I'm going to eat it with simmered rice. It's a main dish, and it's great to eat with simmered radish. The umami of the squid is amazing. It's like squid rice. That's right. It's really delicious. The soup and the rice. It's delicious. I left the squid ink, but unlike octopus, squid ink has a strong umami. It's amazing. I'll have some more. It's really delicious. I put mustard on it, but try it. It's really delicious. It goes well with squid. It's true that adults like mustard. It's a big one. This is also quite big. Itadakimasu. When it's this size, the texture is like squid. It's soft. It goes well with ginger. If you can afford it, I want you to add ginger. If you put ginger on it later, it smells really good. It has a good texture. It's really delicious. It's really hard to eat. It's all over the place. Today, we made a very easy and delicious dish that is as good as a restaurant. We made boiled squid and daikon radish. I didn't think it would be done in three hours. First of all, the texture of the daikon radish is amazing. It's like a daikon radish that I ate two days later. The taste is soft and delicious. I didn't boil it for a long time, so it's very soft. As Ko-chan said earlier, I used the inside of the squid as it is. I combined the umami of squid ink. It was so delicious that I could eat two bowls of rice with this broth alone. It's amazing that you can eat this much rice with Japanese food. It's amazing that you can eat this much rice with Japanese food with this broth alone. I hope everyone will make it. It's so easy that it's as good as a restaurant. That's all for today. It's really delicious, so please try it. GOCHISOUSAMA DESHITA Thank you for watching until the end. See you again.