Hibachi Zucchini Recipe
This Japanese Steakhouse-style Hibachi Zucchini comes together in 20 minutes using simple ingredients. Serve it on the side with your homemade Hibachi meal.
Here are some more of my other favorite zucchini recipes. Try them out: No Breading Air Fryer Parmesan Zucchini and Chinese Zucchini Stir Fry.
About Hibachi Zucchini
Hibachi Zucchini is a simple stir fry prepared using yellow or green zucchini, fresh ginger, garlic, soy sauce, and other ingredients.
It is popularly served as a side dish at Japanese steakhouses or restaurants.
Making Japanese steakhouse-style Hibachi zucchini is easy, and it comes together in under 20 minutes using a few simple ingredients.
Serve it on the side with white rice, Hibachi fried rice, or Hibachi noodles.
You can try an entire Hibachi Cooking Experience at home and make this Japanese zucchini recipe a part of it.
Ingredients
Zucchini – Choose zucchini (courgette) that is dark green and firm to the touch. Avoid those with bruises or soft patches on the skin.
You can also replace green zucchini with yellow zucchini (also known as yellow squash).
Soy Sauce – It gives zucchini a salty and slight umami taste. To make the dish gluten-free, replace soy sauce with tamari or coconut aminos.
Ginger and Garlic – Add that much-needed heat to the stir-fried zucchini.
Others – You will also need oil, butter (salted or unsalted), onions, salt, and black pepper powder.
To make the recipe vegan, replace butter with oil.
Use toasted sesame oil for a unique Asian flavor. You can also use vegetable oil, olive oil, canola oil, or avocado oil, among others.
You can also add some teriyaki sauce to this sauteed zucchini recipe.
Garnish the ready zucchini with green onions (also known as scallions) and toasted white sesame seeds.
How To Make Hibachi Zucchini Recipe – Step By Step
Step 1: Rinse 2 large zucchinis and wipe them dry with a kitchen towel.
Step 2: Discard ½ inch of the top and bottom. Cut them into 2-inch-long batons (batons are sticks cut about 8 mm in thickness).
Note – Do not peel the zucchini.
Step 3: Heat 1 tablespoon of oil and 2 tablespoons of butter in a large wok (or a large skillet) over medium-high heat.
Step 4: Add 1 teaspoon of minced ginger and 1 teaspoon of minced garlic, and sauté for 4-5 seconds.
Step 5: Add the zucchini and 1 cup of sliced onions, and sauté for 1 minute.
Step 6: Now add 2 teaspoons of soy sauce, ¼ teaspoon of salt, and ¼ teaspoon of black pepper powder, and mix well.
Step 7: Cook uncovered for 6-8 minutes until the liquid released by the zucchini is evaporated and they are slightly charred, stirring frequently.
Do not overcook; otherwise, the zucchini will become overly soft and mushy. They should have a slight bite to them when perfectly cooked.
Step 8: Garnish with chopped scallion greens and toasted white seeds, and serve hot.
Frequently Asked Questions
You can add various vegetables, such as bell peppers, broccoli, mushrooms, and snow peas.
This dish tastes best when served right off the wok. However, if you have leftovers, store them in an airtight container for 3-4 days. Reheat in a pan or microwave until hot, then serve.
Serving Suggestions
Hibachi-style zucchini is a great accompaniment to jasmine rice and green tea. You can add shrimp or chicken to make this dish a complete meal.
Sprinkle some red pepper flakes and drizzle some lemon juice just before serving.
To make a complete Hibachi-style meal, serve it with Hibachi Fried Rice or Hibachi Noodles. Top the zucchini with Yum Yum Sauce or Hibachi Mustard Sauce for a taste boost.
You can also serve Hibachi zucchini with non-vegetarian protein options, such as Hibachi Salmon, Hibachi Shrimp, or Hibachi Chicken.
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Hibachi Zucchini Recipe (Japanese Steakhouse Style)
Ingredients
- 2 large zucchini (green or yellow)
- 1 tablespoon oil
- 2 tablespoons butter (salted or unsalted, replace with oil for vegan)
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1 cup sliced onions
- 2 teaspoons soy sauce (use tamari for gluten free)
- ¼ teaspoon salt
- ¼ teaspoon black pepper powder
- chopped scallion greens and toasted white sesame seeds for garnishing
Instructions
- Rinse the zucchini and wipe them with a kitchen cloth. Discard ½-inch of the top and bottom. Cut them into 2-inch-long batons (batons are sticks cut about 8 mm in thickness).
- Note – Do not peel the zucchini.
- Heat oil and butter in a large wok over medium-high heat.
- Add ginger and garlic and sauté for 4-5 seconds.
- Add the zucchini and onions and saute for 1 minute.
- Now add soy sauce, salt, and pepper powder, and mix well.
- Cook uncovered for 6-8 minutes until the liquid released by the zucchini is evaporated and they are slightly charred, stirring frequently.
- Do not overcook, otherwise the zucchini will become mushy. They should have a slight bite to them when perfectly cooked.
- Garnish with chopped scallion greens and toasted white seeds and serve hot.
Absolutely delicious! My family gobbled this up within minutes. This was everything I was looking for in hibachi style zucchini.
Thank you Neha!