Japanese Grilled Squid (gluten-free, soy-free, low-amine)

Japanese Grilled Squid (gluten-free, soy-free, low-amine) photo

Japanese Grilled Squid (gluten-free, soy-free, low-amine)

Grilled squid is easy as pie to make. The worst part is probably gutting the squid. If this makes you squeamish, you can also buy the calamari tubes pre-cleaned so you don’t have to deal with it. The hardest part is making the sesame oil substitute and soy sauce substitute, but I do these in large batches in advance (and plan meals around using them) so that I don’t have to deal with it each time.

2 lbs whole squid (about 10 squid 6″ long)

1 Tbsp grated ginger

1 Tbsp garlic, pressed

4 Tbsp soy sauce substitute

1/4 tsp cayenne pepper

1 Tbsp sesame oil substitute

  • Gut and clean squid. Remove eyes and beak, but save tentacles.
  • In a large bowl, combine all ingredients. Add squid and mix well to ensure squid is well-coated.
  • Marinate for 20 minutes or more.
  • Arrange on a rack over a cookie sheet.
  • Broil for 5-10 minutes (For squid tubes about 4″ long, it took only 5 minutes. For larger, thicker calamari tubes, probably 10 minutes).
  • Cut into diagonal rings. Remove any guts that may still remain. Serve hot.

AMINE BREAKDOWN:
Very Low Amine: ginger, squid, garlic, soy sauce substitute, sesame oil substitute
Very High Amine: cayenne pepper

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47.606209 -122.332071Published in:

on January 2, 2012 at 12:46 am  Comments (13)
Tags: calamari, Cooking, food, Japanese, recipes, squid

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