Two kinds of Japanese Grilled zucchini recipes
Best of all, Japanese cookbooks have a variety of food choices, including meat, fruits, herbs and vegetables.
Therefore, ensure that you always keep delicious food, while maintaining the amount of nutrients your body needs.
People who don't like meat such as vegetarians can also enjoy a variety of Japanese fruit and vegetable recipes, which can be made in Teppanyaki or on their own home grills.
If you're a vegetarian or just trying something new besides meat, here's your best choice!
Now, in these Teppanyaki dishes, taste is everything, so you want to buy high-quality products. Cancel the link of other dishes that use zucchini only as a side dish or a small part of all dishes, and the grill of Zucchini will play a greater role in the Teppanyaki. Nothing can mask the taste of substandard food.
So when you go shopping, make sure you go to the food market or local store, where there are fresh vegetables.
How to Grill Zucchini Like a Japanese Restaurant
1. Preheat the teppanyaki grill and then pour sesame oil.
2. Add soy sauce and butter, then stir the mixture until the butter melts (30 seconds).
3. Add onion and zucchini to the mixture, stir and cook.
4. Sprinkle salt, pepper and sesame on the food.
5. Grill each side of the zucchini with a spatula (3 minutes on each side) until it turns light brown.
6. Serve with beef or pork steak with rice or Ramen
Zucchini And Eggplant With Miso Recipe
Ingredients
• 1 tbsp cooking oil
• 250g zucchini, cut into 3 inches
• 2 eggplants, cut into 2-inch pieces
• 3 tbsp Japanese white
• 6 tbsp mirin (Japanese sweet rice wine)
• 2 teaspoons white sugar
• 2 tbsp water
• chili slices
• Salt
• 1 tbsp sesame oil
• 1 tbsp black sesame, roasted
Cooking Method
1. Heat the oil in the teppanyaki grill. Stir fry zucchini and eggplant for one minute. Add chili slices, flavored MIS, sugar, flavored RIN and water. Boil over medium heat until the water boils. Wait until the liquid thickens, then season with salt.
2. Close the grill. Add some sesame and sesame oil, then eat.
Fried zucchini and mushrooms
Ingredients
3-4 tbsp butter
• 227 g (1 / 2 lb) mushrooms, quarter
• 1 / 2 teaspoon Himalayan salt
1 teaspoon fresh pepper
• 4 chopped shallots
3 cloves garlic
900 g (2 lb) zucchini (about 5-6), cut into half a month
1 tbsp magic mushroom powder
• 1 / 4 cup fresh parsley, chopped
3 dry bird's eye chillies
Cooking Method
1. Melt the butter with the teppanyaki grill, and then heat it with high temperature. Add mushrooms, pepper and salt, and cook thoroughly until all sides turn golden. Push to a warm place.
2. Transfer the butter to a bowl, then lower the heat to medium. Add garlic and shallots and cook until brown and soft (about 1 minute on the grill).
3. Add mushroom powder and zucchini, and cook for 2-3 minutes until soft.
4. Put the mushroom back to the cooking center, add the Hawkeye pepper and coriander, and mix the ingredients to eat.
