Japanese griddled courgettes recipe
This is as simple as it comes, but is so delicious, I could eat it on its own and it's excellent with almost any fish or meat. Use a mix of colours – yellow, dark green, light green courgettes and maybe some baby patty pans.
- 600g small courgettes
- 2 tablespoons groundnut, peanut or rapeseed oil
- Mirin, a good splash, about 2 tablespoons
- 2 cloves garlic, peeled and finely chopped
- Salt and black pepper
Top and tail the courgettes. If they are small cut in half, if they are larger cut them into 6-7mm slices lengthways.
Meanwhile heat the griddle pan for 5 minutes (or until you cannot count to ten with your hand held just above it).
Pour the oil evenly over the griddle and add the courgettes. Cook for 3-4 minutes. Turn them over, then add the chopped garlic, salt and black pepper and cook for another 2-3 minutes until they are just beginning to soften to the tip of a knife. Serve straight away, adding the mirin (to taste).
This recipe appeared in Sarah Raven's 2014 Diary.