Appetizer

Crispy Squid & Burnt Miso Emulsion with Charred Shishito & Black Garlic Oil

Name: Crispy Squid & Burnt Miso Emulsion with Charred Shishito & Black Garlic Oil
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 2 servings
Ingredients: 10 oz cleaned squid, tubes and tentacles; 3 tbsp white miso; 2 tbsp unsalted butter; 1 tbsp black garlic cloves, finely minced (about 3–4 cloves); 2 tbsp extra-virgin olive oil; 1 tbsp rice vinegar; 2 tbsp warm dashi or light chicken stock; 8–10 fresh shishito peppers; 1 tsp neutral oil (for frying squid); 1/2 cup all-purpose flour; 1/2 tsp sea salt; 1/4 tsp cayenne; Cracked black pepper; Toasted sesame seeds, chives for garnish

Tender squid rings fried until golden and crispy, perched atop a silky burnt-miso and brown-butter emulsion. Charred shishito peppers add heat and char, while a drizzle of black-garlic oil brings fermented depth and complexity. An ambitious, technique-forward appetizer that delivers restaurant-level impact.

893cal per serving 34gprotein 60gcarbs 60gfat 15min prep 18min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this