Charred Sous Vide Miso Calamari
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...
Shop Sous Vide Cookers
Precision® Cookers
Perfect results in a few simple steps.
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
Directions
-
Step 1
Set the Anova Sous Vide Precision Cooker to 138ºF (59ºC).
-
Step 2
In a medium bowl, mix together sake, mirin, miso, and brown sugar. Add the squid and toss to coat.
-
Step 3
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.
-
Finishing Steps
-
Step 0
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.
-
Step 1
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.)
-
Step 2
Transfer calamari to a bowl and toss with chile oil and lemon juice. Serve.