Cut the wakagi into 4cm pieces after removing the roots.

Separate the squid's body and tentacles, remove the internal organs and transparent cartilage.

Open the squid body, remove the outer skin, and cut into 1cm wide strips.

Cut the tentacles below the eyes and remove the beak.

Scrape off the small suckers from the tentacles and separate into smaller pieces.

Boil the wakagi for 30 seconds, then drain.

Boil the squid until it turns white, then cool in water and drain.