Easy Hibachi Vegetables (Zucchini, Onions and Carrots)
Use your Blackstone or griddle for a hibachi dinner at home! Hibachi veggies are easy to make, using simple cooking techniques.
My son loves hibachi style food, so I’ve been paying close attention to the chef when we visit our local Japanese steakhouse. My goal? To recreate my son’s favorite hibachi dishes at home, like these tasty hibachi veggies!
I started with this Hibachi Steak and Shrimp recipe, since that’s his favorite thing to order. Now, I’m working on the side dishes, starting with hibachi vegetables.
What’s the secret for good hibachi style vegetables? Well, I think it’s two fold:
1) The cooking surface. A surface that can get super hot is best! I assume you don’t have a hibachi grill at home (if you do, you’re lucky!). I used a large non-stick skillet. You could also use a cast iron skillet, a wok, a griddle, or a nice, hot flat top grill. This is one instance where I really wish I had a Blackstone so I could make more of these healthy griddle recipes! Regardless, you want a sizzling hot cooking surface so the veggies get a nice caramelized sear on them.
2) The hibachi sauce. Let’s be honest, if you’ve watched the chefs at your local hibachi restaurants cook, you’ve probably noticed that hibachi flavors involve plenty of butter and other yummy things like lemon juice and teriyaki sauce.
With a nice sear in hot oil and a hefty dose of butter and other fresh ingredients on top, how could it be bad?
Recipe Substitutions and Additions
The thing I love most about Japanese cuisine is how FRESH and simple it is! We all love an easy recipe, and the focus on fresh, basic ingredients is so welcome to me.
And, it opens up a whole bunch of substitution possibilities for this recipe! Here are a few suggestions:
- Feel free to use your favorite fresh vegetables, or just what you have on hand! Different vegetables that work well include; broccoli florets, bean sprouts, bok choy, sliced bell peppers, whole baby bella mushrooms or sliced white mushrooms. However, I do not recommend substituting frozen veggies as they have too much moisture.
- Substitute yellow squash for the sautéed zucchini.
- Substitute coconut aminos for soy sauce.
- Sesame oil is an important component of this dish and adds a nice, nutty flavor! It’s my favorite hibachi oil. But, if you don’t have any sesame oil on hand, substitute olive oil, avocado oil, vegetable oil or a neutral tasting oil of your choice.
- Feel free to use regular soy sauce instead of light soy sauce, just be aware this will increase the sodium content of the dish.
The flavors in these veggies make it the perfect compliment to Blackstone steak or smoked salmon!
Serving Suggestions
This veggies recipe is awesome when paired with my Blackstone Chicken Breasts, this Benihana chicken recipe or the grilled protein of your choice.
For a complete meal, I like to add a starchy side like fried rice or hibachi noodles. And finally, I serve with ginger sauce, Japanese barbecue sauce or Yum Yum sauce for dipping.
Storing Leftover Hibachi Veggies
Store leftover veggies in an airtight container for 2-3 days. Reheat gently in a skillet or air fryer.
Have leftover zucchini to use up? Try my Chocolate Chip Zucchini Muffins, Cheesy Calabacitas, Italian Sausage and Zucchini Soup, Chocolate Zucchini Cake, Zucchini Fritters or Zucchini Chips!
I hope you love these easy hibachi veggies! If you make them, I’d love to hear how it went in the comment below.
Easy Hibachi Vegetables
Make your own hibachi dinner at home with this hibachi vegetables recipe! Hibachi veggies are easy to make, using simple cooking techniques.
Ingredients
- 2 tablespoons sesame oil
- 1 yellow onion, cut into long slices or wedges
- 1 zucchini, cut into batons (roughly 2 inches long x ½ inch wide)
- 2 large carrots, cut into julienne strips or thin chips
For the hibachi sauce:
- 1 tablespoon low sodium soy sauce
- 1 tablespoon butter, melted
- 2 teaspoons lemon juice
- 2 teaspoons honey
- ½ teaspoon garlic powder
- 1/2 teaspoon black pepper
- ¼ teaspoon ginger, dried
For garnish:
- 1 green onion, diced (green parts only)
- 1 tablespoon sesame seeds
- optional lemon wedges, for serving
Instructions
- Prepare a large non-stick skillet or hot griddle surface with sesame oil, heated on medium-high heat until sizzling, but not smoking.
- In a small bowl, add all of the ingredients for the sauce. Whisk vigorously to combine until the sugar is dissolved.
- Add onion and carrots, sauté for 2-3 minutes.
- Add zucchini, sauté for 4-5 minutes or until the vegetables begin to form a golden-brown crust on the outside. Occasionally, give the veggies a good stir, but you don't need to sauté continuously.
- Add sauce to the skillet and toss for 1-2 minutes to coat.
- Sprinkle the cooked vegetables with green onion and sesame seeds.
- Serve warm with hibachi steak and shrimp, noodles or rice, and yum yum sauce for dipping. Optionally, squeeze additional lemon juice over the top of the vegetables.
This was so good I threw some hibachi chicken thighs on my Blackstone then when they were almost done I added these veggies and they turned out perfect. I was shocked my kids actually ate the zucchini!
That sounds delicious! Glad it worked out for you Wendie!