Make Japanese-steakhouse style Hibachi Vegetables at home in under 20 minutes. Here is the quick and easy recipe.
Here are some more recipes that are loaded with lots of veggies that you can try at home – Sweet and Sour Vegetables, Vegetables in Hot Garlic Sauce, Vegetable Stew, and Vegetable Fried Rice.
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About This Recipe
Hibachi Vegetables are a type of stir-fry that is popular in Japanese cuisine. These are popularly served at Japanese Steakhouses as a side dish with Hibachi dinners.
The word “hibachi” refers to the small, portable grills that are used to cook this dish.
Hibachi vegetables recipe is typically made with a variety of fresh vegetables, such as peppers, onions, mushrooms, and broccoli. They are cooked in a light sauce and served with rice.
At the restaurants, the vegetables are stir-fried on a large flat hot surface, but as we are making it at home, a wok or cast iron skillet works just fine.
If scaling the recipe, then fry in batches.
Ingredients
Vegetables – This dish is popularly made using zucchini, onions, mushrooms, and broccoli but you can definitely add your other favorite vegetables like peppers, carrots, cabbage, bean sprouts, yellow squash, cauliflower, snow peas, etc to it.
You can also add boneless chicken or shrimp along with vegetables.
Oil & Butter – For an authentic Japanese steakhouse-like taste, use a combination of oil and butter. You can use vegetable oil, sesame oil, light olive oil, or avocado oil.
To make the dish vegan, replace butter with oil or vegan butter.
Garlic & Ginger – Garlic & Ginger add a slight hint of heat along with the taste.
Soy Sauce – Dark soy sauce will give these stir-fried vegetables a salty, slight umami sweet taste. You can also add in some teriyaki sauce, for an added flavor.
You can garnish the dish with toasted sesame seeds and green onions.
How To Make Hibachi Vegetables
Heat 1 tablespoon vegetable oil and 2 tablespoon of butter (salted or unsalted) in a large wok over medium-high heat.
Add 1 teaspoon minced garlic and 1 teaspoon minced ginger and sauté for 4-5 seconds.
Add 1 large zucchini (cut into batons), 1 cup thinly sliced onions, 1 cup broccoli florets, and 1 cup sliced button mushroom, and saute for a minute.
Now add ¼ teaspoon salt, ¼ teaspoon black pepper, and 2 teaspoon dark soy sauce and mix well.
Cook uncovered for 6-8 minutes until the liquid released by the vegetables is evaporated and the vegetables are slightly charred, stirring frequently.
Serve hot.
Frequently Asked Questions
The main difference between hibachi style vegetables and teriyaki vegetables is the sauce. Hibachi vegetables are cooked in a light sauce, while teriyaki vegetables are coated in a thick, sweet sauce. Teriyaki is a Japanese cooking technique that uses a marinade of soy sauce, sugar, and mirin (a type of rice wine). This marinade gives the dish its characteristic sweet flavor.
Serving Suggestions
Hibachi vegetables are typically served with rice and green tea. You can also add chicken or shrimp to this dish to make it a complete meal.
To make a complete Hibachi Dinner, serve these vegetables with Hibachi Fried Rice, Hibachi Noodles, Yum Yum Sauce, Hibachi Mustard Sauce, and Hibachi Chicken.
Storage Suggestions
Hibachi vegetables can be stored in the fridge for up to 3 days in an airtight container. If you make this dish ahead of time, be sure to reheat it until the vegetables are heated through before serving.
You can also freeze hibachi vegetables for up to 2 months. Let them thaw overnight in the fridge before reheating.
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Recipe Card
Japanese Hibachi Vegetables Recipe
Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons butter (salted or unsalted, replace with oil for vegan)
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1 large zucchini (cut into batons)
- 1 cup sliced onions
- 1 cup broccoli (cut into small florets)
- 1 cup sliced button mushrooms
- 2 teaspoons dark soy sauce (use tamari for gluten-free)
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Heat vegetable oil and butter in a large wok over medium-high heat.
- Add garlic and ginger and sauté for 4-5 seconds.
- Add zucchini, onions, broccoli florets, and mushroom, and saute for a minute.
- Now add salt, pepper, and soy sauce and mix well.
- Cook uncovered for 6-8 minutes until the liquid released by the vegetables is evaporated and the vegetables are slightly charred, stirring frequently.
- Serve hot.
Did you make this recipe? Let me know!