About
Ingredients
For the Cuttlefish ：
8~10 ounce squid
3 cloves garlic, chopped
Scallion cut section to taste
1/8 tsp salt
1/8 tsp white pepper
Olive oil to taste
Rice wine or white wine to taste
For the Five Spice Sauce：
2 tbsp ketchup
1 tbsp soysauce
1 tbsp rice vinegar
1 tbsp sugar
1/2 tbsp sesame oil
1/2 tsp ginger, ground
1/2 tsp garlic, ground
1/2 tsp chili, chopped
1 tbsp scallion, chopped
Directions
For the Cuttlefish：
Step 1：
Set the Sous Vide Precision to 158℉/70℃.
Step 2：
Season the squid with salt and pepper. Place in a large zipper lock with the olive oil, garlic, scallion and rice wine. Place the bag in the water bath. Set the timer for 40 minutes.
Step 3：
When the timer goes off, remove the bag from the water bath. Remove the squid from the bag and pat dry.
Cut it into several segments
Transfer to a serving plate.
For the 5 spice sauce:
Step 1:
Prepare the mashed ginger, mashed garlic, chopped red pepper & chopped green onion.
Step 2:
Mix the ketchup, soy sauce, rice vinegar, sugar & sesame oil together.
Step 3:
Mix the material you prepare in step 1 with step 2 to make the sauce for the squid.
then sprinkle it on the squid and serve.
Setting
Recipe Temp
158℉/70℃
Recipe Time
40 mins
Prep Time