Squid and Mooli Nimono in Ginger-Soy Broth
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Ingredients
- 400 g cleaned squid rings
- 250 g mooli (daikon radish)
- 15 g fresh ginger, cut into fine strips
- 1 tsp dashi stock powder
- 3 tbsp soy sauce
- 3 tbsp mirin
- 1 tsp caster sugar
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 407 kcal
- Protein
- 22.2 g
- Carbohydrate
- 72 g
- of which sugars
- 7.6 g
- Fat
- 2 g
- of which saturates
- 0.6 g
- Fibre
- 2.2 g
- Salt
- 2.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Peel the mooli and cut into thick rounds. Whisk the dashi stock powder into 350ml water in a wide pan and add the mooli, ginger, soy sauce, mirin and caster sugar.
- 3
Bring to a simmer, cover with a lid slightly ajar and cook for 15-18 minutes until a skewer slides through the mooli easily.
- 4
Add the squid rings and simmer gently for 2-3 minutes only, until just firm and opaque; overcooking will make them tough.
- 5
Serve over bowls of the rice, spooned with the broth.
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