Zucchini Agebitashi | Japanese-Style Marinated Fried Zucchini

Recipe by Ai Shimizu, Registered Dietitian in Japan

Zucchini agebitashi is a simple Japanese side dish made by frying zucchini and soaking it in a savory-sweet sauce.

The zucchini becomes tender after frying and absorbs the flavor of soy sauce, ginger and bonito flakes. It can be served warm, at room temperature or slightly chilled, making it a useful side dish for everyday meals.

Ingredients / Serves 2

Ingredient	Amount
Zucchini	2
Ginger	20 g
Dark soy sauce	2 tablespoons
Sugar	2 tablespoons
Sake	2 tablespoons
Water	2 tablespoons
Bonito flakes	3 g
Oil for frying	As needed

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Method

1. Cut the zucchini

Wash the zucchini and pat it dry.Cut it into half-moon slices, about 2 cm thick.

2. Prepare the ginger

Peel and grate the ginger.

3. Make the sauce

In a small saucepan, add the soy sauce, sugar, sake, water and bonito flakes.Bring to a boil, then add the grated ginger and mix.

4. Fry the zucchini

Pat the zucchini dry again if needed.Fry it in oil heated to 180°C until lightly colored and tender.

5. Marinate

While the zucchini is still hot, place it in the sauce.Let it soak for at least 20 minutes so the flavor can absorb.

Transfer to a serving dish and serve.

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Tips

Zucchini contains a lot of moisture, so make sure to pat it dry before frying. This helps reduce oil splatter.

Ginger and bonito flakes add depth and aroma to the sauce. The recipe can still be made without them, but the flavor will be richer if you use both.

This dish also tastes good after being chilled in the refrigerator.

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Notes

In Japan, one zucchini usually weighs about 200 g.For this recipe, 2 zucchini are about 400 g in total.

One tablespoon is 15 ml.