Boiled Daikon with Squid

Directions

1. 1
   Remove the quill and innards from the squid, rinse, and slice into rings (about 1 cm thick).
2. 2
   Chop tentacles into bite sized pieces.
3. 3
   Peel the skin from daikon and slice into 2 cm thick rounds, cut into half moons, cover with water, then boil over high heat.
4. 4
   Once it comes to a boil, add the squid from Step 1.
5. 5
   Remove any scum that might rise to the top.
6. 6
   Add sake, sugar, and mirin to stew from Step 3, and reduce to medium heat.
7. 7
   Cover with a drop lid (otoshibuta).
8. 8
   Once the daikon is tender, add soy sauce, cover with a drop lid, and simmer over low heat.
9. 9
   It's done when the soup has reduced by 1/2 to 1/3 the original amount.