Steps

1. Trim the top and bottom off 8-10 taro roots and peel them thickly. Do not rinse them with water at this stage. (Key Tip!) When peeling, avoid wetting your hands with water to prevent the knife from slipping due to the slimy texture.
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2. Cut the peeled taro into halves or quarters if large, or leave them whole if small.
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3. Briefly rinse the cut taro under water to remove slime.
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4. Lightly rinse 2 Japanese flying squid, then pull out the ink sac and tentacles from the body. Gently separate the body from the guts using your fingers, being careful not to break the ink sac.
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5. Remove the ink sac from the guts. (Key Tip!) The ink sac can stain, so remove it very carefully to avoid it bursting.
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6. Cut off the tough suction cup part from two of the longer tentacles.
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7. Remove the beak (tonbi) located in the center of the tentacles.
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8. Trim off the eyes of the tentacles very closely.
   🕒 08:16
9. Scrape off the hard shell from the suction cups of the tentacles with a knife.
   🕒 08:28
10. Cut the processed tentacles into manageable pieces, about two per piece.
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11. Pull out the cartilage from inside the squid body.
    🕒 09:13
12. Rinse the inside of the squid body thoroughly with water.
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13. Carefully pat the processed tentacles and body dry with paper towels. (Key Tip!) Thoroughly drying the squid helps to eliminate any fishy odor.
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14. Slice the squid body into 1cm thick rings.
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15. In a pot, combine 500cc water, 2 tbsp cooking sake, 2 tbsp mirin, 4 tbsp soy sauce, 2 tbsp sugar, and 3g kombu. Bring to a boil. (Key Tip!) Adding kombu when simmering seafood like squid creates a synergistic effect, enhancing the natural umami flavors.
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16. Once the liquid boils, add all the cut squid and simmer briefly for about 2 minutes. Remove the squid before it becomes tough. (Key Tip!) This short simmering time allows the squid flavor to infuse into the broth while preventing the squid itself from becoming rubbery.
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17. After removing the squid, add the taro to the simmering liquid. Once it boils, carefully skim off any scum that rises to the surface.
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18. Reduce the heat to low, cover with a lid (otoshibuta), and simmer the taro for about 10 minutes.
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19. Remove the tough strings from 8 snow peas.
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20. After 10 minutes of simmering, remove the kombu from the pot. Return the previously removed squid to the pot.
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21. Increase the heat slightly and gently stir to prevent the taro from breaking apart, simmering until the liquid reduces.
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22. Add the trimmed snow peas and simmer together.
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23. Turn off the heat when the desired amount of sauce remains.
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24. Serve in bowls and garnish with finely chopped yuzu zest. (Key Tip!) Flavors deepen further as stewed dishes cool. This dish can be stored in the refrigerator for 3-4 days after cooling.
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