Remove the squid's innards and tentacles from the body. Clean the body and tentacles, removing cartilage and unwanted parts.

Slice the squid body into 1cm rings and cut the tentacles into pairs of equal length.

Mix the squid innards with sake in a bowl.

Cut the onion, eggplants, and red bell pepper into bite-sized pieces.

Heat salad oil and garlic in a frying pan over medium heat. Add onion, eggplants, and red bell pepper, stirring until coated with oil.

Add the squid and stir-fry until its color changes. Then add the squid innards mixture and stir well.

Pour in water, bring to a boil, cover, and simmer on low heat for 15 minutes. Add curry roux and stir until dissolved and thickened.