On a clean cutting board, remove the
tentacles from the bodies of the squid and
reserve. Make sure the tubes are cleaned out and
split them open lengthwise so they look like a
flat triangle. Using a matte knife, lightly
score the squid in a crosshatch pattern. Cut
each tube into four pieces of roughly equal
size.
In a bowl, combine 1 tablespoon of soy sauce
with 1 teaspoon of cornstarch and toss the squid
in it to coat. Marinate while preparing for the
rest of the dish. Combine the miso broth and
balsamic vinegar with the remaining cornstarch.
In a hot pan or wok, add the sesame oil and
swirl to coat the pan. Add the squid and cook
for 30 to 40 seconds. It will curl up naturally
and brown. Working quickly, add the garlic,
ginger, and chiles. Allow them to fry for 10 to
15 seconds stirring constantly (they can burn
fast). Add the onion, mushrooms, and bell pepper
and saute for another minute. Pour in the stock
mixture and simmer until the sauce begins to
thicken. Season with white pepper and additional
soy sauce, if necessary. Serve over rice.
