Combine the ● ingredients (if you add a little bit of milk from the 100 ml listed, it will mix easily). Finely chop the cabbage and shred the enoki mushrooms.
Boil water in a pot. Add salt and cook the pasta.
Heat olive oil in a frying pan. Cook the cabbage and mushrooms.
Once the vegetables have become tender, push it to the side of the pan. Add the salt preserved squid from Step 1 and cook for 10 seconds before combining with the vegetables.
Add the rest of the milk.
Add the pasta and toss with the sauce well.
Stop the heat and scatter the green onion.
Serve on a plate and top with nori and sesame seeds.