Ingredients:

  • 2 medium Japanese zucchini, sliced into 1/4 inch rounds (approx. 1 lb / 450g)
  • 1 medium yellow onion, thinly sliced (approx. 6 oz / 170g)
  • 2 tbsp vegetable oil
  • 1 tbsp unsalted butter
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tsp toasted sesame oil
  • 1 clove garlic, minced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Slice the zucchini into uniform 1/4 inch rounds and thinly slice the yellow onion into half moons.
  2. Heat 2 tbsp vegetable oil and 1 tbsp unsalted butter in a large skillet over medium high heat until the butter foams and sizzles.
  3. Add sliced onions and sauté for 3–5 minutes until they look translucent with golden edges.
  4. Add zucchini coins in a single layer and sear for 3 minutes per side until a light mahogany char develops. Note: Don't crowd the pan or they will steam instead of sear.
  5. Reduce heat to medium. Stir in 1 minced garlic clove and cook for 30 seconds until the aroma hits you.
  6. Pour in 2 tbsp soy sauce, 1 tbsp mirin, and 1 tsp toasted sesame oil.
  7. Toss continuously for 1–2 minutes until the sauce bubbles and reduces into a glossy coating.
  8. Remove from heat immediately and garnish with 1 tsp toasted sesame seeds.