Ikasumi Jiru

Method

Clean the squid carefully, extracting the ink sac and reserving it whole. Cut the squid body and tentacles into bite-sized pieces. Dice the daikon and carrot into small cubes. Heat the dashi stock in a large pot and add the diced vegetables along with minced ginger, bringing to a simmer for five minutes. Gently squeeze the squid ink into the broth whilst stirring, creating the characteristic dark colour, then add the squid pieces and simmer for eight to ten minutes until tender. Dissolve the miso paste in a small bowl with a little warm broth, then stir it back into the pot along with the sake and soy sauce. Finish with salt to taste, garnish with sliced spring onions, and serve immediately whilst steaming.