Age Zucchini with Soy Glaze

Who knew zucchini could taste this good? Lightly coated in potato starch, pan-fried till golden, and tossed in a sweet-salty Japanese glaze — this crispy zucchini side dish is an easy win for any meal!

Here’s how to do it!

Ingredients

1 zucchini, sliced into half-moons

Potato starch (for coating zucchini)

Sesame oil

Toasted sesame seeds, for garnish

Neutral oil (for frying)

Soy Glaze:

1 tbsp Kikkoman soy sauce

1 tsp mirin

½ tsp sugar

Method

1. Prep the zucchini

• Slice zucchini in half lengthwise, then cut into ½ cm half-moon slices.

• Lightly pat dry with a paper towel.
• Coat evenly with a thin layer of potato starch.

2. Fry until golden

• In a skillet, heat neutral oil over medium heat.

• Add the coated zucchini slices in a single layer.

• Fry for 2–3 minutes per side until lightly golden and crisp on the edges, then remove and set aside.

3. Return zucchini and season

• Return fried zucchini to the pan.

• Add soy sauce, mirin, and sugar.

• Toss gently to coat. Let it cook for 1–2 minutes until the sauce slightly reduces and clings to the zucchini.

4. Finish

• Remove from heat.

• Drizzle sesame oil and garnish with toasted sesame seeds.

Simple, crunchy, and bursting with umami — this might just be your new favourite way to enjoy zucchini. Perfect with rice or served as a side with gyudon. Give it a try and tell me if you’re hooked too!