Yuriko's Kitchen: Simmered Ika & Konbu in Miso

By Tomoko Tomori
Instructor, Okinawa Women’s College
Sample from her book “Okinawan Home Cooking"

Ingredients
(5 servings) (215 kcal per serving)
Ika - 600g
Konbu - 15 g
Cooking Oil - 3 tbs
Sake - 1 1/2 tbs
Soy Sauce - 1 tbs
Mirin - 1 tbs
Neri Miso - 5 tbs
Soup stock - 1 1/4 cups
Nira (3cm long) - 50 g

How to make
1. Cut ika into 4cm long. Marinate in sake and neri miso, set aside.
2. Soak konbu in water until soft, cut into 3-4 cm long and tie a knot. Cook in soup stock seasoned with soy sauce until flavor absorbed in kombu.
3. In separate pan, heat oil and saute marinated ika and konbu, add mirin, the remaining sauce from marinated ika and konbu, simmer until thickened.
4. Lastly add nira.

Neri Miso: Miso - 450g ; Mirin - 1/2 cup ; Sugar - 5 tbs ; Sake - 1 1/2 tbs
*Combine ingredients into a medium size saucepan and bring to a boil while stirring constantly. Reduce heat and simmmer or 30 minutes.

Japanese food dictionary:
Ika - squid
Miso - bean paste
Mirin - sweet rice wine for cooking
Sake - Japanese rice wine
Konbu - kelp
Nira - chive