Easy Hibachi Vegetables (Zucchini, Onions and Carrots)
Make your own hibachi dinner at home with this hibachi vegetables recipe! 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 restaurant. My goal? To recreate my son’s favorite hibachi dishes at home!
I started with this Easy Hibachi Steak and Shrimp recipe, since that’s his favorite order. Now, I’m working on the side dishes! First up, these easy 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 vegetables, or just what you have on hand! Different vegetables that work well include; bean sprouts, bok choy, sliced bell peppers and sliced mushrooms
- 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.
Serving Suggestions:
This veggies recipe is awesome when paired with my Hibachi Shrimp and Steak, 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 Leftovers:
Store leftover veggies in an airtight container for 2-3 days.
Easy Hibachi Vegetables
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 light soy sauce
- 1 tablespoon butter, melted
- 2 teaspoons lemon juice
- 2 teaspoons honey
- ½ teaspoon garlic powder
- 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.
Notes
The goal while cooking the veggies is to get a good sear, which requires near constant contact with the pan in hot oil!
If you think your veggies will be overcrowded, you can always cook them in batches.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 172Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 9gCholesterol 8mgSodium 349mgCarbohydrates 13gFiber 2gSugar 5gProtein 2g
The nutrition for this recipe is calculated by an app and may be incorrect.
