Charred Sous Vide Miso Calamari
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Ingredients for 2
2 tablespoons cooking sake
2 tablespoons mirin
2 tablespoons miso paste
2 tablespoons light brown sugar
8 ounces squid bodies, cleaned and sliced into thin rings
2–4 teaspoons chile oil
Generous squeeze of fresh lemon juice
Set the Anova Sous Vide Precision Cooker to 138ºF (59ºC).
In a medium bowl, mix together sake, mirin, miso, and brown sugar. Add the squid and toss to coat.
Transfer squid and remaining sake mixture to a large zipper lock bag. Seal the bag using the water immersion technique and place the bag in the water bath. Set the timer for 2 hours.
When the timer goes off, remove the bag from the water bath. Remove the calamari from the bag and pat dry. Discard remaining cooking liquid.
Heat a grill pan over high heat for 5 minutes. Add the calamari and sear until charred, about 30 seconds. (Alternatively, char calamari with a kitchen blowtorch.)
Transfer calamari to a bowl and toss with chile oil and lemon juice. Serve.