Stewed Eddoes (Satoimo) with Baby Squid

Let's cook authentic Japanese dish with frozen baby squid and eddoes.

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)
Serves 2 Prep: 10 min Cook: 20 min

Ingredients

Eddoe potatoes 4
Frozen baby squid 4-5
Sake 100ml
Soy sauce 3 tbsp
Sugar 2-3 tbsp
Ginger 1 thum
Dashi stock (kombu or katsuo) 500ml
Spring onion 1

Method

1
Tesco's frozen squid are mostly baby squid. Defrost them in hot water. You can also buy the eddoes in Tesco, just peel them.
2
Put the sake in a saucepan and evaporate the alcohol, then add the soy sauce, sugar, ginger slices and sliced squid and cook for 2 minutes on medium heat. Remove to a plate.
3
Pour the dashi stock into the pan and bring to the boil then add the eddoes. Turn the heat down to medium and cook for 20 minutes with a foil lid on top of the eddoes.
4
Remove the foil lid and return the squid from Step 2 and cook on medium heat for 5 minutes. Transfer to a serving bowl and sprinkle with the finely chopped spring onion.

Tips & Note

In Step 2, cook squid only with ginger, will remove the smell of sea, and also prevent the squid get too firmed.

Stewed Eddoes (Satoimo) with Baby Squid

Let's cook authentic Japanese dish with frozen baby squid and eddoes.

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)

Serves 2

Prep: 10 min

Cook: 20 min

Ingredients

Eddoe potatoes 4
Frozen baby squid 4-5
Sake 100ml
Soy sauce 3 tbsp
Sugar 2-3 tbsp
Ginger 1 thum
Dashi stock (kombu or katsuo) 500ml
Spring onion 1

Stewed Eddoes (Satoimo) with Baby Squid

Recipe ID :2496 Posted on 13 MAR 2017

Serves 2

Prep 10min
Cook 20min
views 552
printed 0

saved 1

Let's cook authentic Japanese dish with frozen baby squid and eddoes.

Share

Ingredients

Print Ingredients Email Ingredients
4
4-5
100ml
3 tbsp
2-3 tbsp
1 thum
500ml
1

Method

Prep
10min
Cook
20min
1
Tesco's frozen squid are mostly baby squid. Defrost them in hot water. You can also buy the eddoes in Tesco, just peel them.
2
Put the sake in a saucepan and evaporate the alcohol, then add the soy sauce, sugar, ginger slices and sliced squid and cook for 2 minutes on medium heat. Remove to a plate.
3
Pour the dashi stock into the pan and bring to the boil then add the eddoes. Turn the heat down to medium and cook for 20 minutes with a foil lid on top of the eddoes.
4
Remove the foil lid and return the squid from Step 2 and cook on medium heat for 5 minutes. Transfer to a serving bowl and sprinkle with the finely chopped spring onion.

Tips & Note

In Step 2, cook squid only with ginger, will remove the smell of sea, and also prevent the squid get too firmed.

PRO
cookbuzz
I’ve got 90 recipes!

COOKBUZZ
Step into my kitchen!
8 minutes in a microwave makes it a great ingredient.
Eddoes, Knife, Microwaveable Plate, Cling film, Microwave
PRO
Konjac is zero fat, low calorie and very low carbohydrate (1g per 100g). Cook konjac rice as a fried rice to make it nice and tasty. Who said diet food is tasteless!!
Konjac rice, Eggs, Bacon rashers, Spring onions, Salt & pepper, Chicken stock , Sesame oil, Soy sauce
PRO
Liven up your dinner table with some decorative cucumber bitings.
Cucumber, Sour plum (umeboshi), Bonito flakes
PRO
The fragrance of fresh parsley is the key to this delicious dish.
Beef tenderloin, Lettuce leaves, Parsley, Seasonings:, Soy sauce, Sugar, Sake, Vinegar, Water, Pepper, Vegetable oil, Ginger, Garlic, Salt & pepper
PRO
This Japanese spinach is grown in Yorkshire, and you can buy it in Lidl. Its taste is uniquely komatsuna.
Komatsuna spinach, Small tinned tuna (in brine), Chestnuts mushrooms, Soy sauce, Ginger (grated), Sake (white wine), Vegetable oil
PRO
Irresistible crunchy bites, just right for a tea-time snack!
Puff pastry sheet, Unsalted mixed nuts & raisins, Milk choco chips, Marshmallows, Marmalade, Water, Egg yolk
PRO

Similar Recipe

This really reminds me of mum's home cooking...
Salmon fillets, Potatoes, Deep fried tofu (aburaage), Konjak potato , Dried shiitake mushrooms, Miso, Chicken stock, Spring onions, Sansho pepper (optional)
yhiranuma
PRO
The ginger and miso will really lift the flavour.
Chinese leaves bunch, Leek, Shiitake mushrooms, Tofu, Water, Dashi granules, Carrot for garnish, Meatballs:, Minced pork, Spring onions, Ginger, Miso, Egg
I used S&B Kokumaro curry roux cubes and chicken stock - you can't get it wrong!
Chicken breast fillets, Salt & pepper, Flour, Carrots, Onion, Potatoes, Garlic, Ginger, Chicken stock cube, Japanese curry cubes, Hot water, Boiled egg (optional)
KitchenCIB
HOME
An adaptation of Squid Mooli but we can't find proper mooli in the UK, so I used swede.
Squid, Swede, Mushrooms (shiitake, oyster), Water, Mirin, Light soy sauce, White wine, Sugar
An exotic dish that combines sweet and sour tastes.
Sweet potato (small), Carrots, Leek, Cherry tomatoes, Lime or lemon juice, Mackerel fillets, Coconut milk, Fresh coriander, 【A】, Garlic (finely chopped), Red chilli, Thyme stalks
The artichoke keeps its crunchiness beautifully in this dish.
Beef (such as rib eye steak), Jerusalem artichokes, Onion (large), Ginger, Spring onions, Seasoning:, Light soy sauce, Sake, Light brown sugar, Dashi granules, Hot water, Thickener:, Potato flour or potato starch + water

All New Recipes

The inviting and intricate fragrances of baking bread and basil pesto combine to set an expectation that can only be met by a slice of Pesto Bread. This bread, with a brilliant green tint from the pesto, will impress your friends with the powerful burst of flavor and wonderful crust. See how to make.
 
What to do with all that leftover Christmas turkey? Don’t waste the turkey that took you hours to prepare! Transform the traditional American Christmas turkey leftovers into an amazing Italian dish by making Turkey Bolognese! See how to use your leftover turkey in Episode 71 of POV Italian Cooking
 
British people seem to prefer chicken katsu curry to the pork version...so here you go!
Chicken breast fillets, Salt & pepper, Vegetable oil, Onion (medium), Hot water, Chicken stock cube, Curry roux cubes, oil (for deep frying), Flour, Eggs, Panko breadcrumbs, Cooked rice
Tobuchan
HOME
It will always be perfect if you use shop-bought curry roux!!!
Pork loin fillets (180g-200g), Salt & pepper, Oil, Onion, Carrot (medium), Potatoes (medium), Hot water, Chicken stock cube, Japanese curry roux cubes, Oil (for frying), Flour, Eggs, Breadcrumbs (panko), Cooked rice
cookbuzz
PRO
Let's make a delicious seafood curry rice using a 'Sauce Americane'.
Prawns with heads on, Garlic, Onion, Mixed seafood, Vegetable oil, Japanese curry roux cubes, Chicken stock cube, Hot water, Cooked rice
cookbuzz
PRO
Did you know that curry was introduced to Japan by the Royal Navy in the late 19th century?
Chicken breast fillet, Salt & pepper, Flour, Vegetable oil, Carrots (medium), Onion (medium), Garlic, Ginger, Chicken stock cubes, Curry roux cubes (JAVA brand)
cookbuzz
PRO