- Rinse the rice and cook according to packet instructions
- Marinate the squid tentacles in mirin, sesame oil and a pinch of salt and pepper for about 10 minutes.
- Meanwhile, combine all the sauce ingredients in a bowl and set aside.
- Heat the oil in a large pan or wok over high heat. Stir-fry the onion, carrot, and capsicum for 2–3 minutes until just tender.
- Add the garlic and ginger and stir-fry for another 30 seconds. Then add the squid and cook for 2–3 minutes until the squid is just cooked through (avoid overcooking to keep it tender).
- Add the sauce and toss everything together. Stir in the bean sprouts and spring onions, cooking for a final minute until the vegetables are bright and just wilted.
- Remove from heat and sprinkle with toasted sesame seeds. Serve hot over steamed rice sprinkled with sesame seeds and coriander leaves.
