‘Kimu-Taku’ Miso Squid Rice Bowl

Cut Squid Tube into the size that is easy to eat. I made shallow cuts on one side before cut into small pieces.

In a bowl, combine Miso, Sake (Rice wine), Mirin, Ginger and Sugar. Add Squid pieces and marinate for 15 minutes.

While marinating, prepare vegetables. Cut Kimchi and Pickled Daikon into smaller pieces or strips if large. Finely chop up Spring Onion.

Heat Sesame Oil in a frying pan over medium heat, add Squid and all marinade into the pan and cook until Squid changes colour and the sauce thickens. Add Kimchi, Takuan and Spring Onion, stir to combine. And that’s it!

Half fill a bowl with Freshly Cooked Rice and cover it with ‘Kimu-Taku’ Squid mixture, and sprinkle with some Toasted Sesame Seeds.