Charred Cuttlefish Recipe

Prepare

Rinse the cleaned cuttlefish under cold water and pat dry with paper towels. If whole, slice the body into 1/2-inch wide strips and reserve tentacles; score the flesh lightly in a crosshatch pattern (do not cut through) to help it stay tender and to accept char.

Quick poach (optional step for tenderness)

In a wide shallow saucepan, combine 1/4 cup koshu wine and 1/4 cup water and bring to a gentle simmer. Add the cuttlefish pieces and poach for 45–60 seconds until just opaque. Immediately transfer to an ice bath to stop cooking, then drain and pat dry. This step is optional but helps keep cuttlefish tender when charring.

Season

Season the cuttlefish lightly with 1 tsp of the fine sea salt and the black pepper. Brush both sides with 1–2 tablespoons neutral oil to promote even charring.

Char

Heat a cast-iron skillet or heavy grill pan over high heat until smoking. Add the cuttlefish in a single layer (work in batches if necessary). Sear for 45–60 seconds per side until well charred at the edges and grill marks form. For tentacles, press them into the pan so they char and crisp for 30–45 seconds. Avoid overcooking; total cook time should be 1.5–2 minutes per piece depending on thickness.

Finish

If using, add 1 tbsp unsalted butter to the pan off direct heat and spoon the butter over the cuttlefish for 10–15 seconds to glaze. Transfer to a warmed plate and let rest for 1 minute.

Reduce koshu

In a small saucepan over medium heat, combine 1/2 cup koshu wine, grated ginger, minced garlic, mirin, caster sugar, and rice vinegar. Bring to a gentle simmer and reduce until slightly syrupy, about 6–8 minutes, stirring occasionally so the garlic/ginger soften but do not burn.

Finish and mount

Remove the pan from the heat and whisk in the 2 tbsp fresh citrus juice and 1 tbsp light soy sauce. Allow to cool for 30–60 seconds, then whisk in the cold butter pieces, one at a time, to slightly thicken and gloss the sauce (mounting). If desired, stir in 1 tbsp koshu to amplify the wine flavor. Taste and adjust seasoning with a pinch more sugar or 1/4 tsp salt if needed.

Arrange the charred cuttlefish on the plate. Spoon 1–2 tablespoons of citrus koshu sauce over each portion — enough to coat but not drown the cuttlefish. Scatter the thinly sliced chives over the top and sprinkle the citrus zest and toasted sesame seeds (if using). Finish with a light scatter of sea salt flakes for texture.

Serve immediately while the cuttlefish is warm, accompanied by extra koshu sauce on the side if desired.