1Peel the taro and place in a pot, then pour in water until it is completely covered. Heat the pot and boil, then parboil for about 3 minutes. Rinse with water to remove any slime.

2Put (A) in a pot and bring to a boil, add the squid and boil briefly. Remove to a tray or similar and set aside.

3Add the taro to the pot, cover and simmer for 15 to 20 minutes.

4Return the squid to the pot and simmer for 1-2 minutes. Once coated with the sauce, transfer to serving bowls and sprinkle with grated yuzu rind and kinome leaf buds.

5Tips
If you boil taro after removing the slime, the seasonings will soak in easily and the dish will have a clean flavor.
Squid will toughen if cooked too much, so add it at the end and only simmer briefly.