Japanese Mentaiko Zucchini

Steps

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1. 1
   Slice zucchini lengthwise into planks of consistent thickness (about 0.5 cm) to retain moisture during cooking.
   ▶ ≈0:30
2. 2
   Spread cornstarch on a plate. Coat each zucchini slice with cornstarch first, then dip in beaten egg to ensure the coating adheres properly.
   ▶ ≈1:12
3. 3
   Alternative method: pour cornstarch into a plastic bag, add zucchini slices, and shake to coat evenly and cleanly.
   ▶ ≈2:10
4. 4
   Heat a skillet with oil and pan-fry zucchini over low heat. Place the oiled side down first, then flip once fragrant. Continue cooking on low heat.
   ▶ ≈2:39
5. 5
   While zucchini cooks, prepare the mentaiko sauce: scoop mentaiko into a plastic bag, add mayonnaise, seal and shake to combine evenly.
   ▶ ≈3:39
6. 6
   Test zucchini doneness by piercing with a chopstick; transfer to a plate when fully cooked.
   ▶ ≈5:17
7. 7
   Cut a small hole in the corner of the sauce bag and pipe the mentaiko sauce over the zucchini.
   ▶ ≈5:35
8. 8
   Optional: torch the top lightly until golden and fragrant for extra depth. Serve immediately with or without torching.
   ▶ ≈6:09