Wash the zucchini and trim both tips. Cut the zucchini lengthwise into two pieces, removing a quarter of its thickness so that it shows a flat part. With a vegetable peeler, cut slices as thin as possible from the largest piece. They should be whole, with the flat side of the zucchini intact (see photo). Cut 16 sheets in total. Reserve all the leftovers from this operation for the filling.
Put the sheets to steam for three minutes. Drain and reserve.
To prepare the filling, chop the leftover zucchini, onion and mushrooms into ¼ inch cubes.
Put a tablespoon of oil in a pan and sauté over medium heat for five minutes. Add the pine nuts and sauté for two or three more minutes. Reserve the mixture in a bowl.
Prepare the Tahini sauce by combining all the ingredients in a blender and process them until you get a thick but liquid sauce.
Add two to three tablespoons of the sauce to the bowl and combine with the mixture to coat everything. Taste the mixture and rectify the salt if necessary. It is very important that the final mixture does not leak liquid. The sauce should be thick and added little by little to the vegs.
Place two slices of zucchini mounted one on top of the other half an inch on a mold or square container (3-4 inches side). Lay another two sheets perpendicular (see photo).
Fill with the mixture up to the top and fold the sheets forming upside-down little packets.
Unmold by inverting the mold directly on the plate in which you are going to serve.
Garnish with two tablespoons of Tahini sauce and pink peppercorns, roasted pine nuts or sesame seeds.
Recipe by The Quotidian Cook at https://www.thequotidiancook.com/en/zucchini-shojin/