All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Zukkiini no okakaae / zucchini with bonito flakes

1 medium zucchini
Small handful katsuobushi bonito flakes
1/2-1 tsp sesame oil
Salt (not in photo)
Oil (not in photo)


Cut zucchini into 4-5 cm long pieces, and slice 0.5-0.8 cm thick.


Blanch zucchini.

Bring water to boil, add a pinch of salt and 1 tbsp oil, and put zucchini.

After 10-20 seconds, drain or remove zucchini from boiling water.

Sprinkle a generous pinch of salt, mix, and let cool.


When cool enough, gently squeeze out excess water.


Add sesame oil, and mix.

Add bonito flakes and mix well.

Before serving, taste, and add salt or soy sauce if necessary.

  • A small individual pack of katsuobushi (small pieces) is good enough for this dish.
  • Oil is added to boiling water to keep the water temperature high (important for quick blanching).
  • Zucchini may not look done in boiling water after 10-20 seconds, but keeping it in water longer would make it very soggy and mushy at the end.
  • This can be made one day in advance.
  • Unless eating immediately, do not add salt or soy sauce at the end. While keeping in the fridge, the bonito flakes flavor and salt penetrates.

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