|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 1g||3%|
|Total Sugars 1g|
|Vitamin C 7mg||34%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Au gratin is a French baked dish that has been adopted passionately by Japanese cuisine. Similar to its original French version, Japanese au gratin is baked or grilled until a golden-brown crust is formed, usually from cheese or bread crumbs. The contents of the au gratin are creamy, rich, and white sauce based, often with various vegetables, proteins, or seafood.
This garlic calamari version of Japanese au gratin differs from the typical creamy au gratin in that the squid is pre-cooked and then broiled with a generous portion of garlic-parmesan panko bread crumbs, and the cream is completely omitted.
The result is a lighter, crunchier au gratin that is the perfect accompaniment to an ice tall glass of Japanese beer or sake. The addition of freshly chopped Italian parsley adds a refreshing flavor to the garlicky au gratin, and a drizzle of olive oil adds just a hint of richness.
1/3 to 1/2 pound fresh squid rings
1/3 to 1/2 cup panko breadcrumbs
1 to 2 tablespoons grated Parmesan cheese, to taste
2 teaspoons minced garlic
1 dash sea salt, or to taste
1 dash freshly ground black pepper, or to taste
3 tablespoons chopped Italian parsley
2 tablespoons extra-virgin olive oil
1 pat unsalted butter, optional
Gather the ingredients.
Slice fresh calamari into bite-size rings.
In a small pan, heat a small amount of olive oil, add calamari rings, season with salt and pepper, and quickly saute until the calamari is cooked. Remove from heat, and set aside.
In a medium bowl, combine panko bread crumbs, dry grated Parmesan cheese, minced garlic, and chopped parsley (reserve some of the parsley for garnish). Mix until the ingredients are incorporated. Season the panko mixture with salt and pepper.
Coat small shallow baking dish canola oil or another cooking spray to prevent sticking.
Add cooked calamari rings to the baking dish.
Spoon the garlic-panko mixture over the calamari, and coat generously. It will seem as though there is excess panko mixture, but, when baked, it will add delicious, crunchy, flavor to the dish. Season with a touch more salt and pepper, optional.
Drizzle a generous portion of olive oil over the au gratin. For a richer flavor, cube a pat of butter, and sprinkle on top of the au gratin.
In an oven or toaster oven, broil the au gratin until the au gratin has a golden-brown crust, or until the desired color. Garnish with additional chopped parsley.
Serve immediately and enjoy!
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
- Optionally, add pieces of cubed unsalted butter on top of the breadcrumbs for a richer flavor.
- Bake the calamari au gratin in a larger family style baking dish, or bake them in smaller individual size ramekins.