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.
HOW TO MAKE HIBACHI VEGETABLES
Hibachi vegetables are so easy to make and all you need is a skillet and the above ingredients. You could also use a griddle like the Blackstone as well.
- Chop the zucchini, mushrooms, and onions into bite size pieces.
- Next you’ll want to add oil to the skillet and set it at medium-high heat.
- Place an 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 for about 5-7 minutes, or until desired doneness.
- Once the vegetables are cooked add in the soy sauce, sesame seeds, and black pepper.
- Give another toss and serve.
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
Yes! It’s perfect for meal prep, we suggest doubling the recipe if you love to eat a lot of veggies!
Absolutely! We highly recommend trying out our Chinese Garlic Sauce or Homemade Teriyaki Sauce.
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Hibachi Vegetables
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Print Pin SaveIngredients
- 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
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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Absolutely LOVE this simple and delicious recipe! I made it as a side dish with my steak, shrimp & chicken hibachi along with some fried rice! So fast and easy! It’s definitely going into our regular menu! Thanx!!
Yay, we’re so glad you enjoyed and it’s a favorite for you too! Thank you for trying our recipes! 😀