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.
- Tomato-Free Ketchup (No Tomato, Low-Amine, Gluten-Free, Soy-Free, Vegan) (aminerecipes.com)
- Soy Sauce Substitute (Soy-Free, Gluten-Free, and Low-Amine) (aminerecipes.com)
- BBQ Sauce (low-amine, gluten-free, soy-free, tomato-free) (aminerecipes.com)
- Hot and Sour Soup (Low-Amine, Gluten-Free, and Soy-Free) (aminerecipes.com)
- Sesame Oil Substitute (low amine) (aminerecipes.com)
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