Zukkiini no shami-itameni / braized zucchini with dried shrimp
1/2 of recipe:
34 calories; 3.7 g protein; 1.2 g fat; 2.7 g carbohydrate; 1.6 g net carbs; 132 mg sodium (with 50% reduced-sodium soy sauce); 24 mg cholesterol; 1.1 g fiber
1 medium zucchini (approx. 200 g; 180 g in photo)
10 g (approx. 1 1/2 tbsp) shami hoshiebi dried shrimp
3 tbsp water
1 tsp soy sauce
1/4 tsp rice vinegar
1/2 tsp sesame oil
Soak shami in water for 1+ hours (use warm water or microwave with water if in hurry).
Devein and chop shami (save rehydration water).
Cut zucchini into desired shape.
In frying pan, heat sesame oil, and saute shami on medium heat until fragrant.
Add zucchini, and saute while occasionally flipping to coat surfaces with oil.
Once zucchini is coated with oil, add shami rehydration water, rice vinegar and soy sauce.
Cook until liquid is reduced to only a small amount where it thinly covers the bottom of frying pan.
Ready to serve.
- When not soaking shami, instead of water only, mix in 1 or 1 1/2 teaspoons of sake or shaoxing wine (reduce water accordingly) for tasty results.
- If you find the dish is too weak when tasting before removing from heat, continuing to cook until liquid is gone should help intensify the taste. If still not strong enough, add a small amount (1/4-1/2 tsp) of soy sauce from the edge of frying pan. This would add stronger (slightly burnt) soy sauce flavor.
- Zucchini cooks fast, so some thickness helps to retain its texture. Relatively thick rounds as above (rounds can be halved or quartered with large zucchini) or rangiri diagonal cuts are suggested for this purpose.
- The sodium content data above excludes liquid pooled in serving bowl after eating. When liquid left unconsumed is included, the number would be 151 mg.
- Shami I use contain 450 mg sodium per 30 g.