夏天當季蔬菜｜每次都做一樣吃膩了？一做就軟爛出水？這支影片幫你解決！櫛瓜（西葫蘆）一菜三吃：燉雞、牛肉三明治、炒豬肉

Does zucchini always seem to give you trouble? That bland, watery taste, and you keep making the same dish over and over... Does that sound familiar? Yes, zucchini releases water even after you cut it. But with just one extra prep step, you can eliminate that wateriness and that grassy flavor completely. In this video, I'll show you 3 simple Japanese home-style zucchini dishes, each paired with chicken, beef, and pork. Just a little extra care in prep and a small change in how you cook will transform the texture and flavor of your zucchini entirely. --- 【INGREDIENTS & AMOUNTS】 Recipe 1: Japanese-Style Soy-Vinegar Chicken (さっぱり煮) ■ Main Ingredients ・鶏腿肉（Chicken thigh）　300g ・櫛瓜（Zucchini）　as needed ・水煮蛋（Boiled egg）　2個 ・生薑（Ginger）　20g ■ Seasoning ・醬油（Soy sauce）　45ml ・砂糖（Sugar）　20g ・清酒（Japanese sake）　45ml ・米醋（Rice vinegar）　30ml ■ Oil ・沙拉油（Vegetable oil）　15ml --- Recipe 2: Beef & Zucchini Cheese Sandwich (チーズサンド) ■ Main Ingredients ・櫛瓜（Zucchini）　as needed ・洋蔥（Onion）　as needed ・大蒜（Garlic）　as needed ・牛肉（Beef）　as needed ・麵包（Bread）　as needed ・起司（Cheese）　as needed ■ Seasoning & Spices ・鹽（Salt）　to taste ・黑胡椒（Black pepper）　to taste ■ Oil ・奶油（Butter）　as needed --- Recipe 3: Japanese-Style Pork & Zucchini Stir-Fry (ポン酢炒め) ■ Main Ingredients ・櫛瓜（Zucchini）　as needed ・豬肉（Pork）　as needed ・大蒜（Garlic）　as needed ・彩椒（Bell pepper）　as needed (optional) ■ Seasoning ・太白粉（Potato starch）　as needed ・日式橙醋（Ponzu sauce）　as needed 　　(or) ・醬油（Soy sauce）　as needed ・蠔油（Oyster sauce）　as needed ■ Spices ・黑胡椒（Black pepper）　to taste ■ Oil ・奶油（Butter）　as needed --- 【COOKING TIPS】3 Key Techniques for Perfect Zucchini Recipe 1: 日式糖醋燉雞肉 (Japanese-Style Soy-Vinegar Chicken) Tip ① Salt both sides of the zucchini evenly and let sit for 10 minutes. Wipe away the liquid that seeps out—this removes excess moisture. Tip ② Place the chicken skin-side up, dry it well before cooking, and you'll get a beautiful golden-brown color. Tip ③ Use the fat rendered from the chicken skin to cook the zucchini—this adds incredible depth and aroma. Tip ④ Use the chicken itself as a weight to press the zucchini against the pan. This cooks it faster and keeps the chicken tender. Tip ⑤ Zucchini discolors if cooked too long. Remove it as soon as it gets a nice sear. --- Recipe 2: 牛肉櫛瓜起司三明治 (Beef, Zucchini & Cheese Sandwich) Tip ① Cut zucchini thicker, salt both sides evenly, and wipe away the moisture that releases. Tip ② Don't cook the onion until deep brown—just get some color on the edges over high heat. Tip ③ This dish relies mainly on salt, pepper, and cheese for flavor, so feel free to be generous with those. --- Recipe 3: 日式豬肉炒櫛瓜 (Japanese-Style Pork & Zucchini Stir-Fry) Tip ① Don't worry if zucchini releases liquid—the potato starch absorbs it naturally and creates a silky sauce. Tip ② Add butter not for butter flavor, but to bring all the flavors together smoothly. Tip ③ Works beautifully with either ポン酢 (ponzu) or しょうゆ (soy sauce). If using soy, add a touch of オイスターソース (oyster sauce) for extra depth. --- 【VIDEO CHAPTERS】 00:00　Introduction 00:06　日式糖醋燉雞肉 (Soy-Vinegar Chicken) 02:51　牛肉櫛瓜起司三明治 (Beef & Zucchini Cheese Sandwich) 04:36　日式豬肉炒櫛瓜 (Pork & Zucchini Stir-Fry) --- 【ABOUT THE CHANNEL - Hiyokko】 Welcome to a simple record of kitchen and table from someone living in Kyoto, Japan. This video shows you how to handle zucchini—how to fix that grassy flavor and that watery texture—by pairing it three different ways with chicken, beef, and pork. Each one turns out delicious. I hope these small stories from an everyday kitchen bring a little inspiration to your table. If you also find beauty in simple, ordinary days, please subscribe to this channel.