Flame sake in small saucepan. When sake stops flaming, add soy sauce and set aside.
In a large saute pan using clarified butter, sear the squid over a high heat until lightly browned, about 30 seconds. Lower the heat to medium and add the garlic, mushrooms, asparagus and shichimi.
When ingredients are almost cooked, deglaze pan with sake/soy mixture. Reduce by half and turn off heat. Serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.