Hibachi Zucchini Recipe (Japanese Steakhouse Style)

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 Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: American, Japanese

Diet: Vegetarian

Servings: people

Author: Neha Mathur

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

US Customary - Metric

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.

Video

Notes

Choose a zucchini (courgette) that is dark green and firm to the touch. Avoid those with bruises or skin softness.

You can replace green zucchini with yellow zucchini, too.

Nutrition