Low-Sodium Zucchini Stir-Fry with Shiitake Mushroom Salt Koji
Try this low-sodium zucchini stir-fry using shiitake mushroom salt koji instead of traditional salted shrimp.
Instead of the usual zucchini stir-fry with salted shrimp, try making a low-sodium version using shiitake mushroom salt koji. This recipe offers a healthier alternative with enhanced umami and aroma from the mushrooms.
Ingredients- 1 medium zucchini
- 1/4 red bell pepper
- A little cooking oil
- 1 tsp shiitake mushroom salt koji
Cooking Instructions
Step 1
I prefer using homemade ‘salt koji’ over fermented seafood like salted shrimp. Making salt koji with ingredients like king oyster or shiitake mushrooms is very convenient for various dishes. This time, I’ve used shiitake mushroom salt koji for a healthy, low-sodium zucchini stir-fry.
Step 2
First, prepare one medium zucchini. Slice it into thick julienne strips, about 0.5 cm thick. Cutting them this way ensures they retain a pleasant crisp texture after stir-frying.
Step 3
As a tip, if you slice the zucchini too thinly, it can become mushy during cooking, losing its satisfying crunch. So, opting for slightly thicker slices is recommended.
Step 4
To add color and a touch of flavor, I’m adding red bell pepper. Remove the seeds from about 1/4 of a red bell pepper and thinly julienne it. (You can use chili peppers if you prefer a spicier kick.)
Step 5
Heat a little cooking oil in a pan over medium heat. Add the julienned zucchini first and stir-fry until it becomes slightly translucent.
Step 6
Once the zucchini is partially cooked, add the julienned red bell pepper and continue to stir-fry. Avoid overcooking the bell pepper, as it can become soft and lose its appealing shape and texture.
Step 7
Finally, add 1 teaspoon of shiitake mushroom salt koji. ‘Salt koji’ contains starches from rice, which can cause it to burn easily. Therefore, it’s best to add it towards the end of cooking, when the main ingredients are almost done, to prevent burning and ensure the best flavor. (Note: This is different from commercially produced ‘nuruk salt’ which has a different base ingredient.)
Step 8
And there you have it – a delicious low-sodium zucchini stir-fry, flavored with the rich umami and aromatic notes of shiitake mushroom salt koji, without any salted shrimp! Enjoy this healthy and flavorful dish.
