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1. Soak the baby potatoes briefly in water, scrub them clean with the skins on and cut out any sprouts. 2. Remove the innards and skin of the squid, cut the body into rings and cut the legs into 2~3 pieces. 3. Remove the stems from the shishito peppers and prick a few small holes in them with a toothpick. 4. Heat cooking oil in a pan and stir-fry the baby potatoes thoroughly. 5. In the still-oiled pan from step 4, stir-fry the shishito peppers and squid together lightly. 6. Bring the braising sauce ingredients to a bubbling boil in a pot, add the baby potatoes and simmer slowly over medium heat. When the potatoes have soaked up the seasoning and wrinkled, add the squid and shishito peppers and simmer until glossy, then finish by mixing in shredded red chili and black sesame seeds. |
