Charred Sous Vide Miso Calamari


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Recipe Temp 138.2 F / 59 C
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Calamari is one of those things that is so easy to get wrong — and 'wrong' calamari usually means tough calamari. By cooking this sous vide for two hours, the toughness disappears. Finish this recipe with a flash on the grill or with a blowtorch for some extra texture and flavor. This recipe serves two as a starter. You could also serve the entire amount for one person on a salad to make it into a main-course.
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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


  • 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.

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138.2 F / 59 C Recipe Temp
Recipe Time
Prep Time