Simmered Squid and Fresh Ginger

IKA TO SHOGA NO NIMONO
  • By
    Takako Gamazawa
  • Time
    10 minutes
Simmered Squid and Fresh Ginger

This is a simple dish that brings out the natural flavor of the ingredients and pairs well with both rice and sake. Once cooled, it becomes even more delicious as the flavors soak in. You can also use the remaining broth to cook rice in to make "Takikomi-Gohan" for a flavor infused rice.

Nutrition per Serving
  • Calories
    137
  • Sodium
    1700mg
  • Fat
    0.7g
  • Protein
    16.6g
  • Carbs
    13g
  • Fiber
    0.3g
  • Cholesterol
    200mg

Ingredients

Servings
-
2
+
Imperial
  • 5.5  oz Frozen squid (sliced)
  • oz Ginger
  • 100  ml Water
    • A
    • tbsp Sake
    • tbsp Soy sauce
    • tbsp Sugar

Instructions

Step 1

Defrost frozen squid by placing it in a bag under running water.
Scrape off the skin of the ginger and cut it into thin slices 0.1 inches (2mm) thick.

Simmered Squid and Fresh Ginger

Step 2

Put squid, ginger and water in a pot and heat.
Remove any scum and add seasonings (A). Simmer until the liquid is reduced.

Simmered Squid and Fresh Ginger

Takako Gamazawa
Japanese Local Culinary Expert

Takako worked as a cook in a hotel Japanese restaurant and a nursery school food service. Currently, in addition to holding cooking classes in Tokyo, she is also involved in a wide range of activities, including cooking classes for corporate events, instructors, recipe development, column writing, and food education classes at elementary schools. While visiting major production areas around the country and researching local cuisine and food culture, she concentrates on developing recipes that incorporate the charms and essences of local regions.

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