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Miso glazed courgette ribbons

These Japanese-style miso glazed courgette ribbons are perfect for a bento-box or you can serve on the side of Chicken yakitori or other grilled meat or fish dishes. It’s a vegan and gluten-free dish.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large courgette
  • 1 bunch salad onion
  • 1 garlic clove grated
  • 1 Tbsp vegetable oil
  • 1 tsp sesame oil
  • 3 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • Dash of water
  • 1 Tbsp miso paste
  • Sesame seeds to serve

Method
 

  1. Using a vegetable peeler, shave long thin, long ribbons from the courgette.
  2. Finely chop the spring onion.
  3. Heat the vegetable oil in a wok, then stir-fry the spring onion for a minute.
  4. Add the courgette slices and stir-fry for a minute, then add the soy sauce and rice vinegar.
  5. Turn down the heat and cover the wok with a lid.
  6. Cook for about 3-5 minutes.
  7. When the courgette is tender, add the garlic and stir for 30 seconds, then add the sesame oil and miso paste. If it’s too dry, add a drop of water.
  8. Turn off the heat and keep stirring until the miso has properly dissolved.
  9. Serve warm or at room temperature with sesame seeds sprinkled on top.