Zukkiini no shami-ae / zucchini with Chinese dried shrimp

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

<Ingredients>

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


<Directions>
1.

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.

2.

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

3.

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.

4.

Deviene shami, and chop.

5.

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

 







Best after a few hours.

<Notes>

• 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.