Satoimo & Squid Stew
Satoimo is a winter starchy root vegetable. A type of taro, it is small, round, and has a thick, fibrous brown skin. Its name means “Country Potato,” and it is the staple equivalent of potatoes in the Setouchi and elsewhere in Japan, prepared in all kinds of ways on its own and added to all kinds of dishes. Satoimo is high in dietary fiber, low in calories, and full of nutrients, including vitamins B and C, iron, and potassium. In addition, it has a sweet, nutty, and rich taste and creamy texture, which spreads throughout a dish, creating the kind of appealing lip-smacking flavor normally associated with the long, slow cooking of meats. Satoimo & Squid Stew is a classic home-style Setouchi dish. It’s an easy recipe, with the satoimo giving the dish a hearty stew-like quality in a matter of minutes instead of hours.
Satoimo & Squid Stew
Satoimo to Ika no Nimono : 里芋とイカの煮物
Serves 4-6
Main Foods
Satoimo, 12, about 1 lb. (450 g)
Squid, 1, about 1/3 lb. (150 g)
Snow Peas, 6
Seasonings
Konbu (Dried Kelp), 3” piece (7.5 cm)
Sake, 2 tablespoons
Sugar or Light Brown Sugar, 1/2 tablespoon
Mirin, 2 tablespoons
Usukuchi Soy Sauce, 1/2 tablespoon
Soy Sauce, 1 1/2 tablespoons
Directions
Put the konbu in a pot with 2 cups (480 ml) of cold water and let it soak for at least 30 minutes. If you already have konbu dashi made in the refrigerator, use that instead. The pot should be small enough so that the water covers the satoimo when you add those.
Wash the satoimo to remove any dirt. Cut off the ends and completely peel the rough skin using a peeler or small knife. Rinse with cold water but don’t soak.
Prepare the squid. If using a fresh whole squid, pull the legs out from the body and remove the piece of cartilage and guts inside, rinse, and cut the body into 1/2 inch (1 cm) wide rounds. Cut the eyes and mouth off the top of the legs and discard. Rub the legs with salt to remove the suckers. Rinse the legs, cut off their tips (because they’re tough), and cut the rest of the legs into 2-3 pieces each. If using already cleaned fresh or frozen squid, splash with an extra 1-2 teaspoons of sake to rinse and eliminate any off odor before cutting them up.
Blanch the snow peas in boiling salted water for 30 seconds.
Add the seasonings and satoimo to the pot with the konbu and bring to a boil over medium-high heat. Immediately take the konbu out, discarding it or save for another use. Lower the heat to a simmer, cover with an otoshi-buta (drop lid) or a circle of parchment paper or foil with holes cut into it, and cook for 15-20 minutes until the satoimo is tender. Add the squid and simmer uncovered for 4-5 minutes more.
Add the blanched snow peas and heat through.
Serve
Serve as a side-dish family-style in a large bowl with the snow peas placed decoratively on top as a garnish. If you’d like, top the stew with a small pile of julienned fresh ginger or lemon or yuzu peel and put out some lemon or yuzu wedges for your guests to squeeze over the stew as desired. Like all stews, it’s delicious after it’s cooled down and left to rest for a few hours or overnight, giving the flavors a chance to meld. Reheat it or serve it at room temperature. It’s also delicious cold. It will keep for about 3 days refrigerated.