A simple recipe using seasonal zucchini that you just grill and marinate. The dashi-infused wasabi soy sauce dressing soaks in, filling your mouth with a savory aroma and refreshing taste. This versatile summer marinated zucchini can be served as a side dish or used as a dipping sauce for noodles.
Ingredients
Main Ingredients (2 servings)
- Zucchini 1 (200g)
Seasonings
- Olive Oil 1 tbsp
- [A] Mirin (Sweet Rice Wine) 2 tbsp
- [A] Dashi Powder 1 tsp
- [A] Soy Sauce 1 tbsp
- [A] Water 4 tbsp
- [A] Grated Wasabi 1-2 tsp
- Bonito Flakes (Katsuobushi) (optional)
Steps
- Place 2 tbsp of Mirin (Sweet Rice Wine) in a microwave-safe container and heat for 30 seconds at 600W to evaporate the alcohol.
- Dissolve the dashi powder into the warmed mirin. Add 1 tsp Dashi Powder, 1 tbsp Soy Sauce, 4 tbsp Water, and 1-2 tsp Grated Wasabi to create the marinade.
- Trim off the ends of 1 Zucchini (200g) and peel strips of skin with a peeler to create a striped pattern.
- Slice the zucchini into 1cm thick rounds. (Key Tip: Peeling in stripes makes it easier for the marinade to soak in.)
- Heat 1 tbsp Olive Oil in a frying pan over medium heat.
- Arrange the sliced zucchini in the heated pan and grill until browned.
- Flip and grill the other side until browned. (Key Tip: Thoroughly browning the surfaces enhances their savory flavor. Key Tip: Grilling with olive oil creates a perfect harmony with the dashi soy sauce flavor.)
- Place the grilled zucchini into the prepared marinade.
- Cover with plastic wrap, ensuring the zucchini is submerged in the marinade, and let it soak for about 20 minutes.
- After marinating for about 20 minutes and absorbing the flavors, it's ready. For a chilled dish, refrigerate. (Key Tip: Adding wasabi to the sweet dashi soy sauce makes it refreshingly delicious, even in summer.)
- Sprinkle with Bonito Flakes (Katsuobushi) as desired. (Key Tip: The leftover marinade can also be deliciously used as a dipping sauce for noodles like soba or soumen.)
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