Daikon to ika no misoni / daikon radish and calamari simmered in miso-flavored broth
1/2 of recipe:
125 calories; 12.2 g protein; 1.3 g fat; 11.4 g carbohydrate; 10.1 g net carbs; 155 mg sodium (with 50% reduced-sodium soy sauce); 163 mg cholesterol; 1.3 g fiber
200 g daikon radish
200-250 g calamari (raw, before cleaning; 225 g in photo [140 g after cleaning])
For miso-flavored broth
200 cc water
1 small piece [3 cm square] konbu kelp
3 tbsp sake
1 tsp sugar
1/4 tsp sakekasu sake lees
1/4 tsp kurozu brown rice vinegar
2 tsp miso
1/2 tsp shoyukoji soy sauce rice malt
Skin daikon and cut into 2-cm thick rounds (if using large daikon, half or quarter each round).
Clean calamari, and cut into 2-3 cm sections.
In a pot, put all ingredients for broth, other than miso and shoyukoji soy sauce rice malt, and daikon, and bring to boil on low heat.
When boiling, add calamari, place otoshibuta drop cover directly on top of ingredients, and simmer on medium low heat for 30 minutes.