These easy Hibachi Vegetables are just as good as your favorite Japanese steakhouse, and whip up in only 20 minutes!
Why this Recipe Works
- Simple Ingredients: The recipe uses everyday veggies, making it accessible and easy to prepare. These vegetables not only add a variety of colors and textures to the dish but are also readily available.
- Quick and Easy: The cooking process is straightforward and fast. Sautéing the vegetables over high heat ensures they are cooked quickly, retaining their natural crispness and nutrients. This makes the dish an excellent choice for a quick weeknight dinner or a healthy meal when you’re short on time.
- Flavorful Seasoning: The combination of butter, soy sauce, and pepper is simple yet effective. Butter adds richness and depth, soy sauce brings a savory umami quality, and pepper adds just the right amount of heat.
- Versatility: This dish is versatile. It can be served as a side dish or a main course, paired with hibachi-style rice or noodles. It’s also easily customizable – you can add or substitute vegetables based on preference or availability.
- Healthy and Nutritious: Packed with a variety of vegetables, this dish is not just delicious but also nutritious, offering a good mix of vitamins, minerals, and fiber.
What is Hibachi?
Hibachi is a traditional Japanese cooking method that has evolved in both Japan and the United States into distinct styles. In Japan, “hibachi” refers to a small, portable charcoal grill used for cooking. These grills are typically made of ceramic or metal and are used to grill a variety of foods.
In the United States, the term “hibachi” is often used interchangeably with “teppanyaki,” another Japanese cooking style. American hibachi restaurants feature large, flat-top iron griddles, where chefs prepare food in an entertaining and theatrical manner.
The popularity of hibachi in the U.S. has led to a unique fusion cuisine, combining elements of traditional Japanese dishes with Western influences.
- Butter – One of the things that sets hibachi style cooking apart from other stir fry methods. It adds richness and a silky texture to the dish. You can use unsalted butter to control the saltiness, especially since soy sauce is also used.
- Veggies – Onion, carrot, zucchini and mushrooms. These are the most typically used vegetables, but you can always use others if you like.
- Soy Sauce – This is key for the umami flavor.
- Black Pepper – To taste at the end.
How to Make Hibachi Vegetables
1. Prep the cooking surface: Heat a large cast iron skillet or griddle over high heat. (Hint: a Blackstone Griddle is perfect for this recipe). When it’s nice and hot, add the butter.
2. Initial sauté: Stir fry the veggies for a few minutes until they just start to soften.
3. Add sauce and finish cooking: Add in soy sauce and pepper and cook till veggies are cooked to your preferred crunchiness.
As I mentioned in the beginning of the post, for a complete Japanese hibachi dinner serve these veggies with Hibachi Chicken, Hibachi Fried Rice and Yum Yum Sauce. That being said, you can omit the chicken for a meatless dinner.
Leftovers and Storage
You can refrigerate these veggies for 3-4 days in an airtight container. For best results when reheating, first allow them to come to room temperature, then give them a quick stir fry until reheated.
Technically leftovers can be frozen, but we would not recommend it because they would lose much of their crunch.
Expert Tips and Tricks
- Uniform Vegetable Sizes: Cut your vegetables into uniform sizes for even cooking. Different vegetables have different cooking times, so cutting them into similar sizes helps them cook evenly.
- Preheat the Pan: Ensure your skillet or griddle is preheated to a high temperature before adding the vegetables. This mimics the hibachi grill’s high heat, which is essential for getting that characteristic sear and flavor.
- Cook in Batches: If you have a small skillet, cook the vegetables in batches to avoid overcrowding. Overcrowding can lead to steaming rather than sautéing, which can make the vegetables soggy.
- Serve Immediately: Hibachi vegetables are best enjoyed fresh off the stove. Serve them hot for the best taste and texture.
Give your vegetables a hibachi style makeover with this super quick and easy recipe. Once you try them, I bet you’ll be adding them to your regular side dish rotation.
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While you’re here, check out our collection of favorite Asian recipes for more inspiration. Until next time…
Hibachi Vegetables, on our Gypsy Plate… enjoy!
- 1.5 Tbsp butter
- 1 small onion, cut into chunks
- 1 zucchini, cut into chunks
- 1 large carrot, sliced
- 8oz mushrooms, sliced
- 1.5 Tbsp soy sauce
- pepper, to taste
- Melt butter in a skillet, or on a griddle, over high heat. Add vegetables and sauté until they just begin to soften.
- Add in soy sauce and pepper and cook till veggies are cooked to your preferred crunchiness.
- Serve with hibachi style rice.
- While this vegetable combination is most common, feel free to add or substitute other veggies.
- You can refrigerate these veggies for 3-4 days in an airtight container. For best results when reheating, first allow them to come to room temperature, then give them a quick stir fry until reheated.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 77Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 11mgSodium 374mgCarbohydrates 7gFiber 3gSugar 3gProtein 3g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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