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Squash Jun

Recipe compliments of Austin Ki Kang.
Featured in the Honolulu Star-Bulletin on July 11, 2007.

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Ingredients:

Squash Jun

  • 1 medium size zucchini
  • 4 teaspoons salt, divided
  • 1/2 block (10 ounces) firm tofu)
  • 1/8 pound ground beef
  • 1 egg, beaten
  • 1 tablespoon chopped green onion
  • 1 tablespoon chopped garlic
  • 2 eggs, beaten
  • Flour for dredging (about 1/4 cup)
  • 1 medium-size red chili pepper for garnish
  • Olive oil

Dipping Sauce:

  • 3 tablespoons soy sauce
  • 1 teaspoon chopped green onion
  • 1 teaspoon minced garlic
  • 1/2 teaspoon sesame seeds
  • Dash of Korean chili pepper powder

Directions:

  1. Slice zucchini into 1/4-inch thick slices; lightly sprinkle with salt.
  2. Squeeze excess water from tofu.
  3. Mix together tofu, ground beef, 1 egg, green onion, garlic, and remaining salt.
  4. Place a spoonful of beef mixture onto a slice of zucchini; dredge in flour and dip in beaten eggs.
  5. Pan-fry on medium heat, until browned on both sides.
  6. Combine sauce ingredients.
  7. To serve, garnish with red pepper and serve with dipping sauce.

Makes 4 servings.

Approximate Nutrient Analysis per serving:
300 calories, 22 g fat, 4 g saturated fat, 65 mg cholesterol, greater than 3000 mg sodium, 13 g carbohydrate, 3 g fiber, 3 g sugar, 16 g protein

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