• Preheat oven to 425 degrees. Wash and dry all produce. • Peel and mince or grate half the ginger (grate all the ginger for 4 servings). Trim and thinly slice scallions, separating whites from greens. • Trim and slice zucchini lengthwise into 1/2-inch-thick planks; halve each plank crosswise. Season all over with salt. TIP: Each zucchini should yield about 6 total pieces.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add ginger and scallion whites; cook until fragrant, 1 minute. • Stir in rice, 3/4 cup water (11/2 cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

• While rice cooks, cut broccoli florets into bite-size pieces, if necessary. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast until browned and tender, 15-20 minutes.

• Meanwhile, on a plate, combine panko, cornstarch, and garlic powder. Season with salt and pepper. • In a large bowl, combine tempura mix, 1⁄ 3 cup cold water, and salt (we used 1/2 tsp kosher salt). (Use 2/3 cup water and 1 tsp kosher salt for 4 servings.) TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency. • Pat zucchini dry with paper towels, pressing firmly to remove as much moisture as possible. TIP: This will allow the batter to stick better and give you crispier zucchini.

• Heat a 1⁄3-inch layer of oil in a large pan over medium-high heat. • While oil heats, dip zucchini into batter until coated, then press each battered piece into panko mixture, turning to coat all over. • Once oil is shimmering and hot enough that a pinch of panko sizzles when added to the pan, add coated zucchini. Cook until panko is golden brown, 2-3 minutes per side. TIP: You may need to cook in batches. • Transfer to a paper-towel-lined plate; season with salt.

• Place katsu sauce in a small microwave-safe bowl; microwave until just warmed through, 30 seconds. • Fluff rice with a fork and season with salt and pepper. • Divide rice, broccoli, and zucchini katsu between plates. Drizzle zucchini with as much katsu sauce and sriracha as you like. Top with scallion greens and serve with any remaining sauces on the side for dipping.