Ingredients
- 5 zucchini
- 1 tbsp canola oil
- 3/4 tsp cooking salt
- 1/4 cup crispy fried shallots
- 1 green onion stem, cut
- 1 tbsp canola oil
- 3 garlic cloves, minced
- 1 tbsp sambal oelak
- 1 tbsp sesame oil
- 2 tbsp mirin
- 1 tbsp cooking sake
- 1 tbsp teriyaki stir fry sauce
- 1 tbsp fish sauce
- 2 tbsp tonkatsu sauce
- 1 tbsp kewpie
Method
- Cut the zucchini in half length ways, then coat the zucchini in oil then sprinkle with salt.
- Heat a non-stick pan over medium heat, placing as many zucchini that fit cut side down.
- Cook for 4 minutes until the surface is gold.
- Turn the zucchini cook the skin side for 3 minutes.
- Place onto a serving plate and repeat with remaining zucchini.
- Heat the oil then sauté the garlic until golden. Add the remaining ingredients, simmering for 30 seconds until a syrupy consistency forms.
- Pour the sauce over the zuchini, top with green onion and fried shallots.
- Place tonkatsu sauce and kewpie on the side to dip.
Product used in recipe
- KEWPIE - KEWPIE MAYONNAISE 300G
- OBENTO - OBENTO SAUCE - TONKATSU SAUCE
- LEE KUM KEE - LKK SESAME OIL 207ML
- SQUID BRAND - SQUID BRAND FISH SAUCE 300ML
- LEE KUM KEE - LKK STIR-FRY SAUCE TERIYAKI 250G
- OBENTO - OBENTO SAUCE - MIRIN SEASONING
- OBENTO - OBENTO SAUCE - COOKING SAKE
