Japanese griddled courgettes recipe

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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.

Serves 4

  • 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 til 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.