Japanese Steakhouse Style Hibachi Zucchini

This Japanese Steakhouse-style Hibachi Zucchini comes together in 20 minutes using simple ingredients. Serve it on the side with your homemade Hibachi meal (vegetarian, can be easily made gluten-free).

Jump to:

• About Hibachi Zucchini
• Ingredients
• How To Make Hibachi Zucchini
• Frequently Asked Questions
• Serving Suggestions
• Storage Suggestions
• You Might Also Like
• Recipe Card

About Hibachi Zucchini

Hibachi Zucchini is a simple stir fry prepared using zucchini, fresh ginger, garlic, dark soy sauce, and a few more ingredients.

It is popularly served at Japanese steakhouses or Japanese restaurants as a side dish.

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.

Here are some more of my other favorite zucchini recipes. Try them out as well – No Breading Air Fryer Zucchini, and Asian Zucchini Stir Fry.

Here are more Hibachi recipes you might like

• Japanese Steakhouse Style Hibachi Salmon
• Hibachi Ginger Salad Dressing
• Hibachi Fried Rice
• Japanese Hibachi Vegetable
• Hibachi Chicken
• Hibachi Noodles
• Hibachi Mustard Sauce

Ingredients

Zucchini – Choose zucchini (courgette) that is dark green and firm to the touch. Avoid the ones that have bruises or soft patches on the skin.

You can replace green zucchini with yellow zucchini (yellow squash) too.

Dark 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 vegetable oil, butter (salted or unsalted), onions, salt, and black pepper powder.

To make the recipe vegan, replace butter with oil.

Vegetable oil can be replaced with toasted sesame oil for a unique Asian flavor. You can also use olive oil, canola oil, avocado oil, etc., instead of vegetable oil.

You can also add some teriyaki sauce to this sauteed zucchini recipe.

Garnish the ready zucchini with green onions (scallions) and toasted white sesame seeds.

How To Make Hibachi Zucchini

Rinse 2 large 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 stick cut about 8mm in thickness).

Note – Do not peel the zucchini.

Heat 1 tablespoon vegetable oil and 2 tablespoon butter in a large wok (or a large skillet) over medium-high heat.

Add 1 teaspoon minced ginger and 1 teaspoon minced garlic and sauté for 4-5 seconds.

Add zucchini and 1 cup of sliced onions and saute for a minute.

Now add 2 teaspoon dark soy sauce, ¼ teaspoon salt, and ¼ teaspoon black pepper powder and mix well.

Cook uncovered for 6-8 minutes until the liquid released by 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.

Frequently Asked Questions

Serving Suggestions

Hibachi style zucchini is a great side dish with 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 jump in taste.

You can also serve Hibachi zucchini with nonvegetarian protein options like Hibachi Salmon, Hibachi Shrimp, or Hibachi Chicken.

Storage Suggestions

Hibachi Style Zucchini can be stored for about 3-4 days in an air-tight container. Reheat it in a pan or microwave before serving.

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Recipe Card