Savory Zucchini Steak
Ingredients(Servings: 2)
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Tip: For the 2-step use of olive oil in this recipe, 1 Tbsp is equal to 3 tsp.
Directions
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Julienne the bacon.
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Remove stems from the shiitake mushrooms, then slice the caps into thin pieces. Thinly slice up the onion.
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Saute (1) in 1 tsp of olive oil until crispy, then add in (2) and saute together. Pour in (A) and simmer ingredients for 2 to 3 minutes to prepare the sauce.
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Remove the zucchini stem, then divide into 4 equal-size pieces vertically. Heat the remaining 2 tsp of olive oil in a fry pan, place the zucchini inside to cook both sides, then sprinkle on the salt and pepper.
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Arrange (4) on a plate, and top with (3) before serving.
Cooking Basics
The stem can be easily removed by folding it over and pulling it off at the base, where it is attached to the cap. You can also cut it off from under the cap with a knife.
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
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