Tamagawa Salad

This quick saute lets zucchini pick up the savory fat and smoky flavor of thick-cut bacon. Garlic is added only after the zucchini and bacon have browned, which keeps it fragrant rather than bitter. A small amount of soy sauce and plenty of coarse black pepper finish the dish without making it overly salty.

Ingredients

1 Zucchini
150g Thick-cut bacon
2 cloves Garlic, thinly sliced
2 osaji Olive oil
1 osaji Soy sauce
Ground black pepper, to taste

Steps

1. Slice the garlic thinly. Cut the zucchini into 1cm rounds. Cut the thick bacon into pieces about 1cm wide.

2. Heat the olive oil in a frying pan over medium-low heat. Arrange the zucchini and bacon in the pan and cook until the zucchini has good golden-brown patches and the bacon is beginning to crisp.

3. Add the sliced garlic and stir-fry until fragrant. Keep the heat controlled so the garlic does not burn.

4. Add the soy sauce and toss briefly so it coats the zucchini and bacon. Taste before adding any salt – the bacon and soy sauce may already be enough.

5. Transfer to a serving plate and finish with a generous grind of coarse black pepper.

Reference

Nadia