‘Kimu-Taku’ Miso Squid Rice Bowl is the first thing that comes to most people’s mind when it comes to a comfort dish. Today, we are going to tell you instructions on serving a tasty ‘Kimu-Taku’ Miso Squid Rice Bowl.
We hope you got benefit from reading it, now let’s go back to ‘kimu-taku’ miso squid rice bowl recipe. To make ‘kimu-taku’ miso squid rice bowl you need 11 ingredients and 5 steps. Here is how you achieve it.
First of all, here are the ingridients that you should prepare to cook ‘Kimu-Taku’ Miso Squid Rice Bowl:
- You need 1 of Squid Tube *about 150g.
- Get 1 tablespoon of Miso *dark colour type recommended.
- You need 1 tablespoon of Sake (Rice wine).
- Prepare 1 tablespoon of Mirin.
- Take 1 teaspoon of grated Ginger.
- Provide 1 teaspoon of Sugar *add more if you like it sweeter.
- Take 2-3 of tablespoonfuls Wombok Kimchi.
- Take 2-3 of tablespoonfuls sliced Takuan (Japanese Pickled Daikon).
- Prepare of *Note: Today I used my ‘Soy Sauce Pickled Daikon’ https://cookpad.com/uk/recipes/10714058-soy-sauce-pickled-daikon.
- Get 1 of Spring Onion *finely chopped.
- Take of Toasted Sesame Seeds.
After preparing the ingridients, now we are ready to make our delightful ‘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..
Pour half the marinade into a bowl large enough to accommodate all the squid pieces. Directions for: Glazed Salmon Miso Soup Rice Bowl. Ladle the vegetables and miso broth around the rice. Top each with some flaked salmon, sliced scallion greens, seaweed and a generous sprinkling of sesame seeds. When I first heard about 'Kimu-Taku Rice' which is very popular in Nagano prefecture, Japan, I thought it was related to a Japanese star Kimura Takuya aka 'Kimu-Taku' who is an actor and 'Kimu-Taku' stands for 'Kimuchi (Kimchi) and Takuan (Japanese pickled daikon radish) and it is a fried rice dish.
Recipe : ‘Kimu-Taku’ Miso Squid Rice Bowl
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