Hibachi Zucchini

5 from 2 votes

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.

Hibachi zucchini served on a plate.
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About Hibachi Zucchini

Hibachi Zucchini is a simple stir fry prepared using yellow or green zucchini, fresh ginger, garlic, dark 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

Hibachi zucchini ingredients list 1.
Hibachi zucchini ingredients list 2.

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 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, avocado oil, etc.

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 8 mm in thickness).

Note – Do not peel the zucchini.

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

Oil and butter added to the wok.

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

Ginger and garlic added to the wok.

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

Zucchini and sliced onions added to the wok.

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

Soy sauce, salt and pepper added to the wok.

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.

Ready Hibachi zucchini.

Frequently Asked Questions

Can I add other vegetables along with zucchini?

You can add different vegetables like bell peppers, broccoli, mushrooms, snow peas, etc.

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.

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This Japanese Steakhouse-style Hibachi Zucchini comes together in 20 minutes using a few simple ingredients. Serve it on the side with your homemade Hibachi meal (vegetarian, can be easily made gluten-free).
5 from 2 votes

Hibachi Zucchini Recipe (Japanese Steakhouse Style)

This Japanese Steakhouse-style Hibachi Zucchini comes together in 20 minutes using a few simple ingredients. Serve it on the side with your homemade Hibachi meal.
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 4 people

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 dark 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
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Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
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Instructions 

  • Rinse zucchini and wipe them with a kitchen cloth. Discard ½-inch of top and bottom. Cut them into 2-inch long batons (batons are stick 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 zucchini and onions and saute for a minute.
  • Now add soy sauce, salt, and 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.

Video

YouTube video

Notes

Choose zucchini (courgette) that is dark green in color and is firm to the touch. Avoid the ones that have bruises or soft patches on the skin.
You can replace green zucchini with yellow zucchini too.

Nutrition

Calories: 98kcal, Carbohydrates: 9g, Protein: 3g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 373mg, Potassium: 497mg, Fiber: 2g, Sugar: 6g, Vitamin A: 500IU, Vitamin C: 32mg, Calcium: 40mg, Iron: 1mg
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Recipe Rating




1 Comment

  1. 5 stars
    Absolutely delicious! My family gobbled this up within minutes. This was everything I was looking for in hibachi style zucchini.

    Thank you Neha!