Simmered “Satoimo” taro with squid 里芋とイカの煮物

This is a variation of “simmered squid and daikon イカ大根” which I posted sometime ago. This dish came together because we had Japanese taro or satoimo 里芋 from Suzuki farm and some frozen squid from Vital Choice that needed to be used. The squid was in good condition. The bodies were cleaned and skinned. I made two dishes to use up the squid. One was squid and celery sautéed in garlic butter and the other was this dish. I used blanched Japanese “kabu” turnip greens (also from Suzuki Farm) as a garnish. It really added to this dish with its color, texture and distinctive flavor. I cooked the squid very quickly (for less than one minute. It will cook a bit more when it is combined with the satoimo in the simmering liquid). Then using the same simmering liquid, I cooked the satoimo. When it was done I combined it with the cooked squid. This is a good combination and we liked the texture of the satoimo. The squid was not chewy at all (thanks to short cooking).

Ingredients: (2 small servings)
170 gm frozen squid, thawed, legs separated and the bodies cut into rings
6 small Japanese taro “satoimo”, peeled, and soaked in water
Blanched daikon or kabu green for garnish (optional. any greenery will do such as broccoli or green beans)

Simmering liquid
1 cup Japanese broth (kelp and bonito flakes)
2 tbs or more (to taste) x4 concentrated Japanese noodle sauce

Directions:
Bring the simmering liquid to a simmer, add the squid and cook until color of the squid turns opaque and firms up (less than 1 minute), take it out and set aside. In the same simmering liquid add the satoimo and simmer for 15-30 minutes or until the satoimo is done (when it is tender when tested with a skewer).
Add back the cooked squid and warm them up for 20-30 seconds and serve.

This is a classic Japanese comfort dish. The squid adds a nice umami to the broth which is absorbed by the satoimo.  Japanese “kabu” turnip green also adds color as well as its unique flavor.