Sous Vide Cuttlefish with Five Spice Sauce



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


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.


Recipe Temp


Recipe Time

40 mins

Prep Time

30 mins