1. 1 yellow and 1 green courgette (zucchini), each about 300 g (11 oz)
2. Sea salt, as needed
3. 100 g (31/2 oz) tomato
4. 1 Tbsp olive oil
5. 1 tsp Japanese soy sauce
6. 1 Tbsp sake
7. 1 Tbsp white miso

SERVES Four

1. Using a vegetable peeler, slice yellow and green courgettes lengthwise into thin strips. Make 8 yellow strips and 8 green strips.
2. Boil a pot of water and add a pinch of salt. Blanch courgette strips for about 20 seconds. Drain well and set aside to cool.
3. Cut tomato in half and remove and discard soft centre. Dice tomato.
4. Remove and discard soft centres of remaining courgettes and measure out 60 g (21/4 oz) of each courgette. Use remaining courgette in another recipe.
5. Heat olive oil in a saucepan over low heat. Add diced tomato and courgettes, a little salt, soy sauce, sake and miso. Stir-fry for about 1 minute. Remove and set aside.
6. Line a small square mould with 2 courgette strips (1 yellow and 1 green), leaving ends hanging over mould. Place another 2 courgette strips (1 yellow and 1 green) perpendicularly over the first two, leaving the ends hanging over the mould.
7. Fill lined mould with some tomato-courgette mixture. Fold ends of courgette strips over filling and press lightly to ensure it is firmly packed. Turn courgette wrap out of mould onto a serving plate.
8. Repeat with remaining ingredients. Serve.

If the tomato-courgette mixture is too watery, place it into a fine sieve to drain before wrapping.

Contributor Details

Published by Marshall Cavendish, Shojin Ryori retails for S$46.68 (before GST) and is available at all leading bookstores.

Ref: R14