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Japanese Steakhouse Hibachi Zucchini Recipe

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  • Author: admin
  • Prep Time: 0h 5m
  • Cook Time: 0h 10m
  • Total Time: 0h 15m
  • Yield: 2 servings
  • Category: Side Dish
  • Method: Frying
  • Cuisine: Japanese
  • Diet: Low Fat

Description

This Japanese Steakhouse Hibachi Zucchini is a simple and delicious side dish featuring sautéed zucchini with garlic, soy sauce, and sesame flavors. Perfectly cooked in a skillet, it offers a tender texture with a hint of heat from red pepper flakes and toasted sesame seeds for an authentic hibachi experience at home.

Ingredients

Scale

Vegetables

  • 2 medium zucchinis

Oils and Fats

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 teaspoon sesame oil

Seasonings

  • 1 teaspoon garlic, minced
  • 1 teaspoon soy sauce
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 tablespoon sesame seeds
  • 1/4 teaspoon red pepper flakes

Instructions

  1. Wash the Zucchinis: Begin by washing the zucchinis thoroughly under cold running water to remove any dirt or impurities.
  2. Prepare the Zucchini: Trim both ends off the zucchinis and cut them in half lengthwise.
  3. Slice the Zucchini: Slice each half into quarter-inch thick half-moon shapes to ensure even cooking.
  4. Heat the Pan: Place a large skillet or frying pan on the stove and set the heat to medium-high.
  5. Add Olive Oil: Add one tablespoon of olive oil into the hot pan and let it heat for about 30 seconds until shimmering.
  6. Add Butter: Once the oil is hot, add one tablespoon of butter to the pan.
  7. Combine Fats: Let the butter melt completely while swirling the pan gently to combine the butter and olive oil evenly.
  8. Sauté Garlic: Add one teaspoon of minced garlic to the pan and stir it around for 30 seconds until aromatic but not burnt.
  9. Add Zucchini to Pan: Place the sliced zucchini pieces into the pan in a single layer to promote nicely browned sides.
  10. Cook Undisturbed: Let the zucchini cook undisturbed for about 2 minutes to develop a slight golden-brown color on one side.
  11. Stir Zucchini: After 2 minutes, stir the zucchini gently to allow the other sides to cook evenly.
  12. Season the Zucchini: Season with one teaspoon of soy sauce, half a teaspoon of sesame oil, quarter teaspoon black pepper, and quarter teaspoon salt, stirring to mix well.
  13. Continue Cooking: Stir the zucchini continuously for 3 to 4 minutes until tender and the seasonings are well distributed.
  14. Add Sesame Seeds: Sprinkle one tablespoon of sesame seeds over the zucchini and stir to combine.
  15. Add Heat: Add one-quarter teaspoon of red pepper flakes and stir evenly to incorporate a mild spicy kick.
  16. Toast Sesame Seeds: Cook for another minute so the sesame seeds toast slightly for added flavor and texture.
  17. Remove from Heat: Remove the pan from heat once the zucchini is tender and all ingredients are well combined.
  18. Serve: Transfer the cooked zucchini to a serving plate and serve immediately for best taste and freshness.

Notes

  • Use medium zucchinis for the best balance of tenderness and flavor.
  • Do not overcrowd the pan to ensure even browning.
  • Adjust red pepper flakes to taste for more or less heat.
  • Serve immediately as zucchini tends to get soggy if left sitting.
  • Can be paired with hibachi-style grilled meats or rice for a complete meal.

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Find it online: https://simplysavorykitchen.com/japanese-steakhouse-hibachi-zucchini-recipe/