Hibachi Vegetables

Make Hibachi Vegetables at home in less than 15 minutes! Just like the Japanese steakhouse, using zucchini, mushrooms, and onions.

Whenever we went to the Japanese steakhouse I would get Hibachi Vegetables and fried rice. I’d also get their delicious sauces on the side like ginger sauce and teriyaki sauce.

Why you’ll love this recipe: If you love hibachi, you’ll love this recipe! Pair it with our teriyaki sauce and it’s like you’re out to dinner without the $100+ price tag.

Ingredients you’ll need for Hibachi Vegetables:

• Zucchini – This is a traditional ingredient in the recipe and it’s always green, although you could use yellow as well.
• Mushrooms – We prefer using baby bella mushrooms, but you could use white button mushrooms too.
• Onions – They make this dish! Super flavorful, we even double the onions sometimes.
• Soy Sauce – If you’re limiting your sodium you can use coconut aminos.
• Sesame Seeds – Definitely optional, but they do give flavor! Another option would be using sesame oil at the end.
• Black Pepper – Fresh cracked is best!
• Butter – Optional, we don’t find it needs the added butter. That being said, our hibachi place always uses garlic butter but we requested that they left it out for us.
• Oil – For cooking, but you could use broth or water for oil free.

Recipe Tips:

• We do not recommend using frozen vegetables for this recipe as it will have too much moisture.
• Prep your vegetables ahead and have them ready in the refrigerator so you can cook it up quickly.

FAQs

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Hibachi Vegetables

Author: Courtney

Make Hibachi Vegetables at home in less than 15 minutes! Just like the Japanese steakhouse, using zucchini, mushrooms, and onions.

5 from 7 votes

(click stars to vote)

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Prep Time: 5 minutes minutes

Cook Time: 7 minutes minutes

Servings: 2

Calories: 73kcal

Course: Side Dish

Cuisine: Japanese

Keyword: hibachi vegetables

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Ingredients

• 1 medium zucchini
• 4-5 baby bella mushrooms
• 1 medium onion
• 1 teaspoon avocado oil
• 2 teaspoons low sodium soy sauce or gluten-free alternative for gluten-free
• 1/2 teaspoon sesame seeds
• black pepper to taste

Instructions

• Chop the zucchini, mushrooms, and onions into bite size pieces.
• Add oil to the skillet and set it at medium-high heat.
• Place a piece of chopped onion in the skillet to test if the pan is heated up, if so then you'll add in all your chopped vegetables.
• Cook the vegetables and toss as needed, allow them to get a bit of color between moving.
• Cook the veggies for about 5-7 minutes, or until desired doneness.
• Once the vegetables are cooked add in the soy sauce, sesame seeds, and black pepper.
• Toss the vegetables to combine and serve.

Video

Nutrition

Nutrition Facts

Hibachi Vegetables

Serving Size

 

2 servings

Amount per Serving

Calories

73

% Daily Value*

Fat

 

3

g

5

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

2

g

Sodium

 

179

mg

8

%

Potassium

 

527

mg

15

%

Carbohydrates

 

10

g

3

%

Fiber

 

2

g

8

%

Sugar

 

6

g

7

%

Protein

 

3

g

6

%

Vitamin A

 

197

IU

4

%

Vitamin C

 

22

mg

27

%

Calcium

 

41

mg

4

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

full nutrition disclaimer

The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.

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