Peel the potatoes and cut into bite-sized pieces. Soak in water briefly. Squash the garlic. Cut the komatsuna into bite-sized pieces.
Remove the eyes and beak from the firefly squids.
Heat vegetable oil in a frying pan, and stir-fry the new potatoes. Cook the potatoes until they're coated with the oil and are translucent.
Add 1 cup (200 ml) of water in the pan, and cover with a lid. Cook for 7 minutes. Flip the potatoes occasionally while cooking.
Add rest of the ingredients except for the komatsuna. Cook for 7 more minutes.
Add komatsuna and boil briefly until dark green.
Story Behind this Recipe
I wanted to combine firefly squid, my favourite ingredient, and new potatoes, which I harvested a huge bunch. Cooking with Japanese seasoning is pretty common, so I added fish sauce to make this dish unique.
If you are unsure of processing the firefly squid, refer to Firefly Squid Ajillo (Recipe ID: 190674).