Steps

1. Slice 1 zucchini (200g) for the Ume Plum & Bonito Flake Zucchini into thin half-moons, about 12mm thick.
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2. Sprinkle 1/2 tsp salt on the sliced zucchini and let it sit until softened.
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3. Rinse the softened zucchini under water to remove excess salt and squeeze out the water with your hands.
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4. Remove the pits from 2 umeboshi (pickled plums), mash the flesh, and place it in a bowl.
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5. Add the squeezed zucchini, 2 tsp ponzu, and 1 pack bonito flakes to the mashed umeboshi. Mix well to combine.
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6. Cut 1 zucchini (200g) for the Crispy & Melty Zucchini in half lengthwise, then cut each half in half again. Cut into quarters, then diagonally to create fan shapes.
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7. In a bowl, combine 1 tsp chicken bouillon powder, 1 tsp grated garlic, and 2/3 tsp soy sauce. Mix well.
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8. Add the cut zucchini to the bowl from Step 7 and mix until evenly coated with the seasoning.
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9. Transfer the seasoned zucchini to a plastic bag along with 2 tbsp potato starch. Close the bag, trapping air inside, and shake to evenly coat the zucchini with starch. (Pro Tip: Using a plastic bag ensures even coating without getting your hands dirty).
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10. Heat a generous amount of oil in a frying pan over medium heat.
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11. Once the oil is hot, carefully place the starch-coated zucchini, skin-side down, into the pan. (Pro Tip: Starting with the skin-side down helps the coating adhere better).
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12. Cook until the bottom side is nicely browned.
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13. Once the bottom is well-browned, flip the zucchini over.
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14. Continue cooking until the entire surface is colored. (Pro Tip: Avoid stirring too much, except when flipping, to prevent the coating from peeling off).
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15. Once everything is colored, turn off the heat, remove the zucchini from the pan, and drain any excess oil.
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16. Serve on a plate as desired.
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