Wash the semi-dried squid and shishito peppers thoroughly.

Cut the shishito peppers diagonally in half.

Slice the semi-dried squid into 2 cm thick pieces.

Heat 1 tbsp of cooking oil in a pan and add 1/2 tbsp of minced garlic.

Briefly stir-fry the garlic, then add the sliced squid.

Add the shishito peppers to the pan and stir-fry briefly.

Add 3 tbsp soy sauce, 1 tsp salt, 2 tbsp corn syrup, and 1 tbsp cooking wine.

Stir-fry over high heat until the sauce thickens slightly.

Once the liquid reduces, add 1 tbsp sesame oil, 1 tbsp sesame seeds, and a pinch of black pepper.