Ingredients for Zucchini Carpaccio
- 70 g or palm-sized length of a zucchini
- 1 teaspoon soy-based seasoning
- 2 teaspoons daikon dressing
- 1 teaspoon sugar
- 2 pieces if walnuts
- Green onions for garnish
- Crushed peppercorns
Cooking Instructions for making Zucchini Carpaccio
There’s the zucchini piece, and here are the main two sauces I used. The soy-based is more gentle than straight up soy sauce as it contains ginger. The daikon dressing adds spice and a complimentary boosting pungency.
Slice the zucchini thin as coins and put them in a glass dish, and microwave the contents for 1 minute on a 600W setting. This step will lightly ‘blanch’ the zucchini so that is becomes pliable as well as expels excess water so that we can add our seasonings.
Once you drain the excess zucchini juice, add your seasonings. I promise that it isn’t that salty and that even though the zucchini released some liquid, it’s still juicy enough to release more as it sits, which lightens the dressing.
I added a bit of sugar, which is optional because some like their sauces sweet, some don’t. Omit it if you do not want additional sweetness. As you can see, the zucchini is soft enough to handle — this gave me the advantage to plate decoratively. The specks you see from the dressing come from the grated daikon and ginger in the sauces. I try to use convenient products that allow me to see what’s in it. You can have it as it is, or cool it in the fridge.
Lastly, I waited until serving time to garnish it with the addition of green onions, walnuts and a medley of peppercorns.
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