Squid and Cabbage with Butter Soy Sauce

Steps

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1. 1
   Cut the cabbage into small bite-sized pieces. You may substitute with napa cabbage if preferred.
   ▶ ≈0:12
2. 2
   Peel and slice the garlic thinly. If desired, add shredded fresh chili for extra heat.
   ▶ ≈0:26
3. 3
   Clean the squid by gently pulling out the internal cartilage and organs, discarding unwanted parts. If you prefer a lighter color, remove the skin before slicing the squid into rings.
   ▶ ≈0:38
4. 4
   Add butter to a skillet over medium heat and let it melt slowly. Add the garlic before the pan gets too hot to prevent burning, and heat gently until fragrant.
   ▶ ≈0:50
5. 5
   Add the cabbage and stir-fry briefly. Since the ingredients will be cooked further with a lid, no need to cook it long at this stage.
   ▶ ≈1:14
6. 6
   Season with dashi, sake, mirin, sugar, and soy sauce. Adjust proportions to your taste preference. You can also add curry powder for a different flavor variation.
   ▶ ≈1:26
7. 7
   Stir to distribute the seasonings evenly, then add the squid. Adjust cooking time based on the amount or size of the seafood you're using.
   ▶ ≈1:38
8. 8
   Remove from heat once the seafood changes color. This dish can be made with just squid, or enhanced with shrimp and scallops for a mixed seafood version.
   ▶ ≈2:02
9. 9
   Transfer to a serving dish and garnish with scallion, a pat of butter, and shredded chili.
   ▶ ≈2:18
10. 10
    Enjoy the finished dish. The flavorful broth can also be poured over steamed rice to make a delicious rice bowl.
    ▶ ≈2:30