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


Zukkiini no shami-ae / zucchini with Chinese dried shrimp

A light, salad-like zucchini dish with a Chinese twist.


1 small or medium zucchini
2 green onions (white sections)
1 tbsp shami Chinese dried shrimp (rehydrated overnight in photo)
1/2 tbsp soy sauce
1/2 tbsp rice vinegar
1/2 tbsp sesame oil


If you have not already soaked and rehydrated shami overnight, put shami in a bowl or cup, add enough water to cover, and microwave for 1-2 minutes.


Peel zucchini in a stripe pattern (optional), and rangiri diagonally cut.


Finely chop green onions.
First cut lengthwise in half.
Remove any spongy part from center.
Cut lengthwise into 3 or 4. 
Then finely chop crosswise.


Deviene shami, and chop.


In a bowl, put zucchini, green onions, shami, soy sauce, rice vinegar and sesame oil, and mix well.


Best after a few hours.

  • Finely chopped ginger is a great addition.
  • Smaller zucchini works better with this recipe.
  • Kyuri Japanese cucumber also works great, if available.
  • If you rehydrate shami in the microwave, use a somewhat tall container, as liquid tends to overflow while microwaving.

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