Hibachi Zucchini (Print Version)
# Ingredients:
→ Veggies & Aromatics
01 -
1 teaspoon finely chopped garlic
02 -
2 big zucchini (yellow or green)
03 -
1 teaspoon finely chopped ginger
04 -
1 cup onion slices
→ Seasonings & Sauces
05 -
A dash of black pepper powder (¼ teaspoon)
06 -
A little salt (¼ teaspoon)
07 -
2 teaspoons rich soy sauce
→ Fats
08 -
2 tablespoons butter (unsalted or salted, your choice)
09 -
1 tablespoon cooking oil
→ Toppings
10 -
Some scallions, finely chopped
11 -
White sesame seeds, toasted
# Instructions:
01 -
Start by washing zucchini and drying them well with a kitchen towel. Trim about ½ inch off each end, then cut them into 2-inch long strips, roughly 8 mm thick. Keep the skin—it’s delicious!
02 -
In a wide wok on medium-high flame, warm up the oil with the butter. Wait till the butter fully melts and gets bubbly.
03 -
Toss in minced garlic and ginger. Stir them for just a few seconds until their lovely aroma fills the air.
04 -
Add in the zucchini sticks along with onion slices. Stir for a minute to coat them evenly in the butter and oil.
05 -
Drizzle soy sauce and sprinkle salt and pepper over everything. Mix it up and cook with the lid off for about 6–8 minutes. Keep stirring until the zucchini softens slightly, loses its liquid, and gets those perfect little charred spots. Leave a bit of crunch—don’t let it go soft.
06 -
Finish by scattering scallion greens and toasted sesame seeds on top. Scoop, serve, and eat it while it’s still warm!
# Notes:
01 -
To pick the best zucchini, grab ones that are firm, deep green, and free from anything soft or bruised.
02 -
Both green and yellow zucchini work equally well here, so use whatever you have!