Hibachi Zucchini Recipe (Print Version)
# Ingredients:
→ Vegetables & Aromatics
01 -
2 large zucchini (green or yellow)
02 -
1 cup sliced onions
03 -
1 teaspoon minced fresh ginger
04 -
1 teaspoon minced fresh garlic
→ Sauces & Seasonings
05 -
2 teaspoons dark soy sauce
06 -
¼ teaspoon salt
07 -
¼ teaspoon black pepper powder
→ Fats
08 -
1 tablespoon oil
09 -
2 tablespoons butter (salted or unsalted)
→ Garnish
10 -
Chopped scallion greens
11 -
Toasted white sesame seeds
# Instructions:
01 -
Rinse zucchini and wipe them with a kitchen cloth. Cut off ½-inch from top and bottom, then cut them into 2-inch long batons (roughly 8 mm thick). Keep the skin on - don't peel the zucchini.
02 -
Heat oil and butter together in a large wok over medium-high heat until the butter melts and starts to bubble.
03 -
Toss in the minced ginger and garlic, letting them sizzle for just 4-5 seconds to release their flavors.
04 -
Add your zucchini batons and sliced onions to the wok. Give everything a good stir and let them sauté for about a minute.
05 -
Pour in the soy sauce and sprinkle with salt and pepper. Mix well and cook uncovered for 6-8 minutes, stirring frequently, until the zucchini releases and evaporates its liquid and gets slightly charred. The zucchini should still have a slight crunch - don't overcook!
06 -
Sprinkle with fresh chopped scallion greens and toasted sesame seeds. Serve while hot and steaming.
# Notes:
01 -
For the best results, choose zucchini that's dark green and firm to touch, avoiding any with bruises or soft spots.
02 -
You can use either green or yellow zucchini for this recipe - both work beautifully!