This recipe is a re-do of a recipe in my project-book, which demonstrates how a vegetable not usually found in Japan, can be cooked in a Japanese way. The original recipe uses fennel, but I had a nice zuchini! Why not?
I julienned the zuchini and carrot with my mandoline into 4″ long strips. Then I stir-fried them with a little dashi, sugar, and shoyu. Shichimi togarashi (seven-spice powder) and tamari added some flavor; black sesame seeds added color. It was a nice side with rice and chawan mushi.
That tiny tomato is the very last from our woodchuck raided and now frozen garden.
Other Stir-Fried Recipes from Tess
|⇐ Previous Post||Next Post ⇒|
|Dilled Green Tomato Pickles||Chawan-mushi: Japanese Egg Custard|