This togarashi zucchini is oil-blanched, lightly salted, and covered with spicy Japanese seasoning that I've fallen in love with. Any excuse to get this stuff into my mouth, I'll gladly take, but these spiralized zoodles ended up being pretty close to perfect.
In a large wok, heat the oil and the bacon grease over medium to medium-high heat.
Spiralize the zucchini following the package directions, quickly cook it in the hot oil for 2 minutes. Remove to a plate covered with paper towels. Sprinkle with togarashi seasoning, and salt to taste.