Mix all the seasonings in a bowl and set aside.

Soak shishito peppers in water with 1 tbsp vinegar, rinse, and cut in half if too long.

Clean the squid thoroughly and score the inside with a knife for better seasoning absorption.

Cut the squid tentacles into individual pieces and halve them if too long.

Heat 1 tbsp cooking oil in a pan and stir-fry the squid until it starts to curl.

Add the prepared seasoning mix to the pan and cook until the liquid reduces slightly.

Add the shishito peppers and continue to simmer until the sauce thickens.