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Ingredients
- 1 Squid
- 1/2 Daikon radish
- 200 ml Water
- 3 tbsp Soy sauce
- 2 tbsp Sake
- 1 tbsp Sugar
- 1 Dashi stock granules
Method
- Cut the daikon radish into half-moon shapes, each about 2 cm thick, and cut the squid into large chunks!
- You'll be using the innards, so don't throw them away.
- Gently remove the ink pouch, and roughly cut the rest of the innards into 3-4 portions.
- Put all the ingredients listed (including the innards) in the pressure cooker, and turn on the heat!
- Adjust the cooking time to your preference.
- I cooked them for about 3-5 minutes.
- All you have to do now is wait for the pressure to be released naturally, and it's done.
- Note: My pressure cooker took 5 minutes to cook them.
- The daikon radish were cut into 2 cm thick slices but they were very tender.
