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...
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
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