Tried to slice our zucchini thinly...., but perhaps we did not cut our zucchini thinly enough? I have to admit that our family is less familiar with Japanese cuisine, and thus cannot compare this to 'the real thing', just with what we do and do not like to date. This time around, our zucchini and onions were quite bland, though redeemable by serving them alongside a flavorful chicken dish (all on rice). First, however, we added some salt, sugar, and rice wine vinegar. If we try this again (which we probably will since we love zucchini and have it in our garden): we may try this again using a potato peeler as one reviewer suggested. We'll probably also make other changes (adding garlic and perhaps ginger and/or red pepper flakes or chili sauce). Might try another reviewer's suggestion of skipping the teriyaki sauce, upping the soy and adding lemon and butter as he had seen in a Japanese restaurant? Still might keep that touch of sugar we used this time though (just enough to season, not sweeten - not to say that such changes would be Japanese in nature, just more to our liking.....).
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Tried to slice our zucchini thinly...., but perhaps we did not cut our zucchini thinly enough?...