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Glazed Zucchini with Sesame Recipe

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This recipe for Glazed Zucchini with Sesame is from Akada Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon sesame seeds
1 1/4 pound slender zucchini (about 4 medium)
2 tablespoons vegetable oil
1 tablespoon Japanese rice wine
4 teaspoons soya sauce
1/2 teaspoon sugar
Directions:
Directions:
1. In a clean, dry skillet, roast the sesame seeds over medium-high heat for approximately 30 seconds or until a few pop and colour slightly. Set aside 1 teaspoon whole seeds. Mince the remaining seeds as you would parsley. Reserve.
2. Wash and dry the zucchini. Cut off the stem ends. Using a circular motion, rub the cut surface with this stump. A white foam will appear. The Japanese refer to this as aku or bitterness, and they prefer to remove this from vine vegetables before cooking them. Rinse away the foam and pat dry again. Cut off and discard the opposite ends. Cut the zucchini into quarters lengthwise, and cut the strips into approximately 1 1/2” pieces.
3. Heat the oil in a large skillet and add the zucchini. Cook over high heat for 2 minutes, stirring constantly.
4. Add the wine, cook for a few seconds and then add the soya sauce and sugar. Simmer, covered, for 1 minute. Remove the lid, sprinkle the zucchini with the minced sesame seeds and cook over high heat, stirring constantly, for another 15 to 20 seconds or until the zucchini appears glazed and any liquid has evaporated.
5. Sprinkle with the reserved whole sesame seeds before serving. Serve hot or at room temperature.

 

 

 

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