Japanese-Style Zucchini Steaks

Why not try zucchini with a Japanese twist? Japanese-Style Zucchini Steaks are a flavorful dish that perfectly balances zucchini’s natural sweetness with the rich umami of soy sauce and the subtle aroma of olive oil. Enjoy the simple yet complex flavors that capture the essence of Japanese cuisine.

Japanese-Style Zucchini Steaks are a dish made with thick slices of zucchini, sautéed in olive oil and seasoned with soy sauce. Topped with a sprinkle of shaved bonito flakes, they gain an extra layer of Japanese flavor.

Zucchini is a relatively new vegetable in Japan, having only become widely available in the 1980s. As a result, there is no traditional way to prepare it in Japanese cuisine. Still, it is now a common sight in grocery stores across the country, and several popular flavor combinations have emerged. One of the most popular is olive oil paired with soy sauce (or ponzu sauce).

The savory depth of soy sauce combined with the rich aroma of olive oil creates a unique flavor that complements, rather than overpowers, the natural mildness of zucchini. It is a perfect pairing, so give this recipe a try and taste it for yourself.

Zucchini is rich in potassium, vitamin C, and beta-carotene. Among these, beta-carotene is known for its antioxidant properties and is fat-soluble, meaning it is better absorbed by the body when cooked with oil. Even a small amount of oil can be effective.

Additionally, since potassium and vitamin C are water-soluble, sautéing rather than boiling helps retain these nutrients. While the oil doesn’t necessarily have to be olive oil, using it is beneficial because it is rich in oleic acid and polyphenols. In other words, cooking zucchini with olive oil not only enhances the vegetable’s nutritional value but also provides additional health benefits from the oil itself—making this dish both delicious and healthy.

With just a small tweak in how you prepare the zucchini, this simple dish becomes even more delicious.

The first key point is the thickness of the zucchini slices. I highly recommend cutting the zucchini into slices about ⅓ inch (1.5 cm) thick. If the slices are too thick, the browned surface area makes up a smaller proportion of the slice after cooking, which results in a less intense flavor. On the other hand, if they are too thin, you won't be able to enjoy their natural juiciness as much.

Another tip is to score the zucchini slices in a crisscross pattern. This helps the flavors soak in more easily and improves the texture when you bite into them. Scoring just one side should be enough.

In the recipe, I sliced the zucchini into rounds, but you can also slice it lengthwise if you prefer. It is entirely up to your personal preference.

When making Japanese-style zucchini steaks, it is important to pay attention to the timing of when you add soy sauce. Overheating soy sauce can cause it to lose its flavor, but if you don’t heat it at all, the dish may lack cohesion.

The ideal approach is to add soy sauce right before turning off the heat, then let the zucchini finish cooking in the residual heat. This way, you preserve the soy sauce’s rich flavor while still bringing the dish together. It is a small adjustment, but it can make a big difference—so be sure to follow the recipe closely for the best results.

Ingredients

---

---

Instructions

🕒 Total: 10 mins mins

Step 1
Trim both ends off the zucchini, then slice it into rounds about ½ inch (1.5 cm) thick. Score one side of each slice in a crisscross pattern.

---

Step 2
Heat olive oil in a pan, then place the zucchini slices scored-side down. Sauté over medium heat for a few minutes, or until nicely browned.

---

Step 3
Flip the slices and sauté the other side for a few more minutes, or until browned as well.

---

Step 4
Drizzle soy sauce over the zucchini right before turning off the heat, then toss them in the residual heat, flipping to coat evenly.

---

Step 5
Serve on a plate and top with shaved bonito flakes.

---

To store

You can store it in the refrigerator for up to 3 days.