Ikasumi Jiru - Squid Ink Soup

Ingredients

• 2 cups (470ml) dashi broth 2 cups (470ml) dashi broth
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 carrot, julienned 1 carrot, julienned
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 200g squid, cleaned and sliced 200g squid, cleaned and sliced
• 200g shrimp, peeled and deveined 200g shrimp, peeled and deveined
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1 tablespoon sake 1 tablespoon sake
• 2 tablespoons squid ink 2 tablespoons squid ink
• Salt and pepper to taste Salt and pepper to taste
• Green onions, thinly sliced (for garnish) Green onions, thinly sliced (for garnish)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 20g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a pot over medium heat. Add the onion and garlic, and sauté until fragrant.
2. 2.
   Add the carrot and bell pepper, and cook for a few minutes until slightly softened.
3. 3.
   Add the squid and shrimp to the pot, and cook until they turn opaque.
4. 4.
   Pour in the dashi broth, soy sauce, mirin, and sake. Bring the soup to a simmer.
5. 5.
   Dissolve the squid ink in a small amount of the soup broth, then add it to the pot. Stir well to incorporate the ink evenly.
6. 6.
   Season with salt and pepper to taste. Simmer for another 5 minutes to allow the flavors to meld together.
7. 7.
   Serve the Ikasumi Jiru hot, garnished with sliced green onions.

Treat your ingredients with care...

• Squid — Make sure to clean the squid thoroughly and remove any innards before slicing it.
• Dashi broth — If you can't find dashi broth, you can substitute it with fish or vegetable broth for a similar flavor profile.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the soup.
• Serve the Ikasumi Jiru with a side of steamed rice for a complete meal.
• If you prefer a thicker soup, you can add a slurry of cornstarch and water to the pot and simmer until the desired consistency is reached.

Serving advice

Serve the Ikasumi Jiru in individual bowls, garnished with sliced green onions. Accompany it with a bowl of steamed rice for a satisfying meal.

Presentation advice

To enhance the visual appeal of the dish, ensure that the squid ink soup is served in a white or light-colored bowl. The contrasting colors will make the soup stand out and look even more appetizing.