Charred Sous Vide Miso Calamari

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.

Author

Christina Wylie

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, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:10

Recipe Time: 02:00

Temperature : 138.2F / 59C

Ingredients

• 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

1. Set the Anova Sous Vide Precision Cooker to 138ºF (59ºC).
2. In a medium bowl, mix together sake, mirin, miso, and brown sugar. Add the squid and toss to coat.
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

1. 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.
2. 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.)
3. Transfer calamari to a bowl and toss with chile oil and lemon juice. Serve.