If you’ve never cooked squid, here’s a good entry-level opportunity to create a unique gluten free dish. Have your fishmonger clean it for you, marinate it (ideally overnight) in a traditional Japanese marinade, then quickly sear it in a very hot, dry skillet, and you’re done!
Seared Marinated Squid Gluten-Free Recipe
- 1/2 cup tamari
- 1/2 cup sake
- 1/2 cup mirin
- 1-1/2 teaspoons sugar
- 1-1/2 teaspoons peeled and grated fresh ginger
- 2 large Japanese or Korean squid or 6 small whole squid, cleaned and gutted
- 1 teaspoon unsalted butter (optional)
- 1 tablespoon mayonnaise, for garnish (optional)
- Decorative garnishes, such as shaved radish, Kaiware (daikon) radish sprouts, and bonito flakes (optional)
In an airtight container, mix together the tamari, sake, mirin, sugar, and ginger. Add the squid, cover, and refrigerate for at least 1 hour and up to overnight.
Heat a grill or cast-iron skillet over high heat. Using a slotted spoon, lift out the squid from the marinade and sear until just cooked through on one side, 3 to 4 minutes, turn, top with the butter, and briefly sear the other side until just cooked through, about 4 minutes longer. Slice, garnish with the mayonnaise and decorative garnishes, and serve.
Photography Emma K. Morris