Charred Sous Vide Miso Calamari
Squid marinated in a sake-mirin-miso mixture, cooked sous vide, then charred on a grill pan.
Nutritionper 100 gâș
Ingredients
| 2 tablespoons | 30 ml | cooking sake |
| 2 tablespoons | 30 ml | mirin |
| 2 tablespoons | 30 ml | miso paste |
| 2 tablespoons | 30 ml | light brown sugar |
| 8 ounces | 225 g | squid bodies, cleaned and sliced into thin rings |
| 2â4 teaspoons | 10â20 ml | chile oil |
| â | Generous squeeze of fresh lemon juice |
Instructions
Recipe Temp: 59°C / 138°F. Recipe Time: 02:00. Prep Time: 00:10.
Step 1: Set the Anova Sous Vide Precision Cooker to 138ÂșF (59ÂșC). 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 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. Step 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.) Step 3: Transfer calamari to a bowl and toss with chile oil and lemon juice. Serve.