Ingredients

• 1/2 cup sake
• 1/4 cup soy sauce
• 3 tablespoons clarified butter
• 3 cloves garlic, sliced thinly
• 8 medium size Grade A shiitake mushrooms, cleaned and sliced 1/4 inch thick
• 4 ounces pencil asparagus, sliced on an angle, each 2 inches long
• 8 ounces squid, cleaned and sliced
• 1/2 teaspoon schichimi (Japanese 7 Spice mixture)

Instructions

1. Flame sake in small saucepan. When sake stops flaming, add soy sauce and set aside.
2. In a large saute pan using clarified butter, sear the squid over a high heat until lightly browned, about 30 seconds. Lower the heat to medium and add the garlic, mushrooms, asparagus and schichimi.
3. When ingredients are almost cooked, deglaze pan with sake/soy mixture. Reduce by half and turn off heat. Serve.