Recipe: Marinated zucchini in ponzu sauce
This citrus-flavored side salad is the perfect accompaniment to a summer barbeque.
Ponzu is a well balanced sauce, but you can add other flavors to suit your own taste. Here, tobanjan has been added to produce a Chinese-style spiciness. You could also add 1 or 2 teaspoons of wholegrain mustard, a few teaspoons of sesame oil or a pinch of chopped garlic.
Japanese supermarkets stock a wide variety of ponzu, and a bottle makes an ideal souvenir for overseas visitors.
Ingredients (serves 3 – 4 people)
- 350 – 400 g green and yellow zucchini
- 1 – 2 tablespoons vegetable oil
- 3 tablespoons of ponzu
- 1/2 teaspoon sugar
- 1 teaspoon tobanjan
- 1 tablespoon finely chopped garlic
- 1 tablespoon sesame oil
Mix the ingredients of the ponzu sauce in a bowl. Slice the zucchini into 1 cm thick rounds. Place a fry pan in the gas table with one tablespoon of vegetable oil. Warm it on a medium heat then saute the zucchini until they’re browned.
While they’re still hot, pour the zucchini into the bowl containing the ponzu sauce. Mix thoroughly.
Finally, place the bowl in the fridge and cool for 30 minutes before serving.