Steps

1. Cut off the top and bottom of the taro and peel it thickly. Remove any discolored parts.
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2. Cut the taro into halves.
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3. Wash the cut taro and drain the water.
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4. Insert a finger into the squid's mantle and gently separate the innards from the body.
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5. Remove the ink sac without breaking it.
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6. Set aside the squid liver and freeze it for later if desired.
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7. Cut off the two longer parts of the squid tentacles.
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8. Cut off the beak and eyes from the opened squid mantle.
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9. Scrape off the hard parts of the suckers on the squid tentacles with a knife, and separate the tentacles into two pieces each.
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10. Remove the remaining cartilage from the squid mantle by hand.
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11. Wash the squid to remove any dirt and pat dry.
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12. Slice the squid into 1cm thick rings.
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13. Combine water, cooking sake, mirin, soy sauce, sugar, and a piece of kombu in a pot and bring to a boil.
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14. Add the squid to the boiling broth and briefly simmer for 1-2 minutes, then remove. (Key Tip! Briefly simmer the squid to infuse its umami into the broth.)
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15. Add the taro to the broth after removing the squid. Once boiling, cover with aluminum foil and simmer over low heat for about 10 minutes.
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16. Remove the kombu after simmering for 10 minutes.
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17. Return the squid to the pot and add the shredded yuzu.
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18. Increase the heat slightly to reduce the broth.
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19. Turn off the heat and garnish with yuzu peel if desired.
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