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 (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 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 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

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