Japanese Zucchini
Japanese Zucchini is a quick and flavorful side dish made with zucchini and onion sautéed in soy sauce and teriyaki sauce, with a touch of red pepper flakes for heat. It is a hibachi-style recipe that pairs well with rice, noodles, or grilled meats.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Sauté
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
- 2 medium zucchini, sliced into half-moons
- 1 medium onion, thinly sliced
- 1 tablespoon vegetable oil
- 2 tablespoons soy sauce
- 2 tablespoons teriyaki sauce
- 1/4 teaspoon crushed red pepper flakes
- Salt and black pepper to taste
Instructions
- Wash and slice the zucchini into half-moons, about 1/4-inch thick.
- Peel and thinly slice the onion into strips.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the zucchini and onion to the skillet and sauté for 5–7 minutes until tender-crisp.
- Stir in the soy sauce and teriyaki sauce, tossing to coat the vegetables evenly.
- Sprinkle with crushed red pepper flakes and season with salt and black pepper.
- Cook for an additional 2–3 minutes to allow flavors to blend, then serve hot.
Notes
- For a gluten-free version, replace soy sauce with tamari.
- Add minced garlic for extra flavor.
- Do not overcrowd the skillet to prevent zucchini from becoming mushy.
- Adjust the level of red pepper flakes to control spice.
Find it online: https://www.cookwithbenchi.com/japanese-zucchini/