Detach the squid's body from its innards and pull out the tentacles along with the innards.

Cut the tentacles below the eyes and remove the ink sac carefully. Trim around the innards and remove the cartilage.

Peel off the fin (ear part) from the body and cut it off from the tentacle side. Remove the beak.

Scrape off the suction cups from the tentacles and wash all parts except the innards under running water.

Cut the body, fins, and tentacles into bite-sized pieces. Halve the innards.

Heat salad oil in a frying pan and stir-fry the body, tentacles, and fins until their color changes. Remove them from the pan.

Add the innards to the pan and cook over low heat while mashing them. Once cooked, add sake and mirin, and stir-fry for 2 minutes.