Calamari Steak Recipe

Prepare calamari

Pat calamari steaks dry with paper towels. Season both sides with 3/4 tsp kosher salt and 3/4 tsp black pepper. Lightly dust each steak with the tablespoon of flour, shaking off excess.

Pan-sear

Heat a large skillet over medium-high heat. Add 1 tablespoon neutral oil and 1 tablespoon unsalted butter. When butter foams and oil is hot, add calamari steaks in a single layer (work in batches if needed). Sear 1.5–2 minutes per side until golden and just cooked through (calamari cooks quickly — avoid overcooking). Remove steaks to a warm plate and tent loosely with foil.

Make garlic-sake butter sauce

Lower heat to medium. Add remaining 2 tablespoons unsalted butter to the same skillet. Add minced garlic and sauté 20–30 seconds until fragrant but not browned. Carefully add 1 tablespoon sake to deglaze the pan, stirring to lift browned bits. Add 1 teaspoon light soy sauce and 1 teaspoon lemon juice; simmer 20–30 seconds to combine and reduce slightly. Taste and adjust seasoning with remaining pinch of salt and pepper if needed. Stir in chopped parsley and remove from heat.

Finish

Return calamari steaks to the skillet and spoon sauce over them for 30 seconds to rewarm and glaze. Plate two steaks per serving, spooning extra garlic-sake butter over each. Sprinkle with toasted sesame seeds if using.

Cook potatoes in salted boiling water until just tender, 12–15 minutes depending on size. Drain and let steam-dry for 1–2 minutes.

While potatoes cook, combine 2 tablespoons plum jam, 1 teaspoon rice vinegar, and 1 teaspoon soy sauce in a small bowl and whisk until smooth.

In a medium skillet over medium heat, melt 1 tablespoon butter. Add the cooked potatoes and sauté 3–4 minutes to brown lightly. Add the plum mixture and toss gently to coat. Cook 1–2 minutes more until sauce glazes the potatoes and is slightly reduced. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir in chopped chives just before serving.

Toss mixed salad greens, sliced cucumber, and halved cherry tomatoes in a bowl with 3 tablespoons sesame-ginger dressing until evenly coated. Divide into two portions and sprinkle each with 1/2 teaspoon toasted sesame seeds.

Warm 4 cups dashi stock in a small pot over medium heat until steaming but not boiling. Put white miso paste into a small bowl and ladle about 1/2 cup hot dashi into it; whisk until miso is fully dissolved (miso dissolved separately prevents clumps).

Reduce heat to low. Add dissolved miso back into the pot, stirring gently. Add cubed silken tofu and rehydrated wakame; warm 1–2 minutes without boiling to preserve flavor and probiotics. Spoon into bowls and garnish with sliced green onion.

On each plate, arrange two calamari steaks slightly overlapping and spoon the garlic-sake butter over them. Place a portion of glazed plum potatoes to one side and a portion of the side salad on the other. Serve miso soup in small separate bowls alongside. Serve immediately while hot.