Ingredients
200 g cleaned cuttlefish meat, 200 g bok choy, and 2 red bell peppers.
Seasonings
Seasonings: 1 teaspoon salt, 2 tablespoons teriyaki sauce, 1 tablespoon cooking wine, 2000 g (about 4.4 lbs) bonito dashi stock.
Steps
1. Trim the roots off the bok choy, wash it, and cut it in half lengthwise; wash the red bell pepper, remove the stem and seeds, and cut into thick strips.
2. Rinse the cuttlefish meat, then slice into thick pieces and cut into small strips.
3. Place the pot over high heat, add the bonito stock and bring to a boil, then add the cuttlefish, bok choy, and red bell pepper strips, cooking over high heat until it comes back to a boil.
4. Add salt, teriyaki sauce, and cooking wine, then reduce to medium heat and continue cooking for 5 minutes until the flavors meld, then remove from heat and serve in a bowl.