Remove the guts and skin from the squid. Cut in half lengthwise, then into 2 cm wide and 4 cm long pieces. Remove the shells from the shrimp, and devein.

Chop the Chinese cabbage into pieces, and cut the carrot into thin and wide strips. Rehydrate the wood ear mushrooms in water, and cut into pieces.

Sprinkle a small amount of salt and sake on the squid and shrimp, and briefly stir-fry, then remove from the pan. Preseason the pork with 1/2 teaspoon of soy sauce and 1 teaspoon of sake, and briefly stir-fry, then remove from the pan.

Heat oil in a wok, and stir-fry the carrot and the stems of the Chinese cabbage. Add the wood ear mushrooms and Step 3 ingredients. Add the chicken soup stock granules and boiling water, then the ★ ingredients to adjust the flavour.

When the stems of the Chinese cabbage becomes soft, add the leaves, and simmer for about 2 minutes.

Add the katakuriko slurry. Turn up the heat to high, and simmer to thicken the sauce. Adjust the taste with salt and pepper, and swirl in sesame oil.

Serve in a bowl. Garnish with boiled snow peas or quail eggs if you like.