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