hibachi vegetables

These hibachi vegetables are an at-home version of what you find at your favorite Japanese steakhouse.  Use whatever vegetables you have at home and have the meal ready in under 20 minutes.

Hibachi Vegetables in 20 Minutes

Tablespoons soy sauce (low-sodium)

Tablespoon honey

hoisin sauce

black pepper

sesame oil

olive oil

onion, sliced

garlic

carrots, I use frozen crinkle cut carrots

zucchini,

mushrooms, sliced

broccoli florets

unsalted butter

jasmine rice, sesame seeds ((optional for serving))

In a small bowl, combine sauce ingredients with whisk. Set aside.

Place sesame oil and olive oil in a deep sauté pan at medium-high heat.  When pan sizzles when a drop of water falls on it, add your onions and cook until just translucent (about 4-5 minutes).  Add in garlic and stir until just aromatic (less than a minute).  Add the rest of the vegetables and stir frequently until they become tender, about 7-8 minutes.

Pour sauce over vegetables and stir to combine. Add butter just before turning off heat.  Serve vegetables over jasmine rice, remaining sauce, and top with sesame seeds.

Hibachi Vegetables are made with fresh squash, mushrooms, and onions. It is the same Japanese style restaurant version in the comfort of your own home. Simple to make and with few ingredients.

Hibachi Vegetables

olive oil oil

butter

yellow squash,

onion, quartered and thinly sliced

soy sauce

salt and pepper

Heat the wok or large skillet over medium-high heat. Add the butter and once it melts add in the oil.

Add the onion and saute for 2 minutes until it begins to soften and become translucent.

Add in the prepared zucchini, yellow squash, and mushrooms.

Next, add in the soy sauce and salt and black pepper to taste. Continue to cook, stirring frequently until the vegetables soften to your preference, about 10 minutes.

Serve warm with hibachi style fried rice and yum yum sauce. Store any leftovers in the refrigerator in an airtight container up to 3 days.

Make Japanese-steakhouse style Hibachi Vegetables at home in under 20 minutes. Here is the quick and easy recipe.

Hibachi Vegetables Recipe

butter (salted or unsalted, replace with oil

ginger

zucchini

onions

broccoli

mushrooms

dark soy sauce (use tamari

salt

Heat oil and butter in a large nonstick wok over medium-high heat.

Add garlic and ginger and sauté for 4-5 seconds.

Add zucchini, onions, broccoli florets, and mushroom, and saute for a minute.

Now add salt, pepper, and soy sauce and mix well.

Cook uncovered for 6-8 minutes until the liquid released by the vegetables is evaporated and the vegetables are slightly charred, stirring frequently.

Serve hot.

https://www.youtube.com/watch?v=FEznEk-VSH4

Detailed recipe here: https://www.whiskaffair.com/hibachi-vegetables-recipe/

Make Japanese-steakhouse style Hibachi Vegetables at home in under 20 minutes. Here is the quick and easy recipe.

INGREDIENTS
1 tablespoon vegetable oil
2 tablespoons butter salted or unsalted, replace with oil for vegan
1 teaspoon minced ginger
1 teaspoon minced garlic
1 large zucchini cut into batons
1 cup sliced onions
1 cup broccoli cut into small florets
1 cup sliced button mushrooms
2 teaspoons dark soy sauce use tamari for gluten-free
¼ teaspoon salt
¼ teaspoon pepper

Japanese Hibachi Vegetables

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Hibachi Vegetables in 20 Minutes

Hibachi Vegetables

Hibachi Vegetables Recipe

Top 3 hibachi vegetables recipes from across the web

The most viewed hibachi vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Hibachi Vegetables in 20 Minutes

Hibachi Vegetables

Hibachi Vegetables Recipe

The most viewed hibachi vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine