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Japanese Zucchini

Japanese zucchini coins are sautéed until deeply golden, then tossed in a glossy soy-butter-mirin glaze with garlic and ginger. Finished with sesame seeds and green onions, this easy Japanese side dish brings hibachi-style flavor to your skillet in minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Japanese
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Japanese zucchini
  • 3 zucchini Slice into 1/2-inch rounds.
  • 2 tbsp butter
  • 1 tbsp soy sauce
  • 1 tbsp mirin or honey
  • 1 tsp sesame oil
  • 2 garlic Minced.
  • 1 tsp fresh ginger Grated.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
  • 1 tbsp sesame seeds
  • 2 green onions Thinly sliced.

Equipment

  • 1 Cast iron skillet

Method
 

Sear the zucchini
  1. Heat butter in a large skillet over medium-high heat until foamy, then season zucchini with salt and pepper.
  2. Add zucchini rounds in a single layer and cook undisturbed for 3 minutes, until deeply golden on the bottom.
  3. Flip and cook for 2 more minutes, until the second side is also golden.
  4. Add garlic and ginger and cook for 30 seconds, just until fragrant.
Glaze and finish
  1. Whisk soy sauce, mirin (or honey), and sesame oil together, then pour over the zucchini and toss to coat.
  2. Cook for 1–2 minutes until the glaze reduces and clings to every piece with a shiny look.
  3. Remove from heat, sprinkle with sesame seeds and green onions, and serve immediately.

Notes

For the best browning, keep zucchini in a single layer and avoid stirring for the first 3 minutes. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat to re-glaze. Freezing isn’t recommended because zucchini softens. Dietary swap: use honey instead of mirin for a simpler sweetness profile (still flavorful, just less wine-like).